Perfect Hard Cooked Eggs
Source of Recipe
cmcarolm/EDC
Recipe Introduction
with never a grey rim around the yolks.
Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6381.1
~ Put the eggs in a heavy pan.
~ Cover them with cold water
~ Add several TBL. salt
~ Bring to a boil >> no lid please
~ When they reach the boil,,,remove from the heat
~ Immediately put the lid on tight......and
~ Leave them sit for 20 minutes~
~ YIPEE!! They are ready!
~ Now you can drain, add cold water , and peel them.
These will turn out perfect every time. The only time your eggs may be difficult to peel is if they are extremely fresh.
Addendum from Shanny:
Carol's exactly right; the gentler the cooking and the quicker you get 'em peeled & cooled, the prettier they'll be! I start cracking the shells as soon as I start the cold water running, so cooling can be effected all the more quickly. Then I start peeling as soon as I get all the shells cracked - I also put the peeled eggs in ice water, just to cool them all the more.
Peeled whole eggs can be stored covered with water in the refrigerator for several days.
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