Boiling Eggs
I could've sworn that the fail-proof way to cook perfect (as in no dark rings around the yolk and no stick egg whites) hardboiled eggs was to fill up your pot with cold water and slowly submerge the room-temp eggs (making sure the water is at least 1" above the eggs). Then wait for it to start boiling then take it off the flame and cover with a lid and wait 15 minutes. As you can see, this technique kind of failed. Any fool-proof techniques out there??
3 comments:
I made some just last night. Shell came right off, and no greeny color to the yolk (which my daughter calls "the cheese".
Put eggs in pot, cover with lukewarm water, bring to boil. Once boiling, turn down to low/med for 12 mins.
I always spin my eggs on the counter to make sure they aren't wobbly.
Sorry, I was signed in as my daughter. It's just me - Kimmie!
exactly how you do it, after eggs are done submerge the eggs in a cold bowl of water for a minute or 2 and then shell off...perfecto!! easy off...i'm sure you've heard this, right? and always get the special kind not the 99 cents kind!! lol!---mj
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