Sunday, October 3, 2010

Egg Week: Hard Boiled Eggs

It's the beginning of a new week... but it's not just any old week. It's EGG WEEK! (AKA I've got a lot of eggs to use up) But really, I love eggs, hard boiled, over easy, scrambled, fried, poached - so good! We'll start with hard boiled:

Hard Boiled Eggs

First of all, you should use eggs that have been in your fridge for at least 5 days. I don't know why. But the say that those work the best for hard boiled. So begin by laying as many eggs as you need in a pot and cover the eggs with cold water (at least an inch of water covering the eggs). You can toss in a good splash of vinegar which helps prevent cracking. Bring the water to a boil slowly. As soon as the water boils, cover the pot and take it off the heat. Set the timer for 17 minutes. 17 minutes later, with a slotted spoon, take the eggs out and put them in ice water to stop the cooking process. And there you have it, perfect hard boiled eggs and no green ring around the yokes!

Hard boiled eggs are great in egg salad or spinach salad featuring hard boiled eggs

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