Wednesday, October 6, 2010

Hard Boiled Eggs

Hard boiled eggs are a regular staple in my fridge, but It took me a while to find the perfect technique, not too hard, no black ring, and easy to peel.

  1. Bring  heavily salted water to a boil. The salt increases the boiling temperature of the water.
  2. Place room temperature eggs into the boiling water and cover for 10 minutes. Check the eggs for a cracks in advance otherwise you'll have semi-poached eggs.
  3. Place under cool running water until the eggs are cool to the touch.
If you like the yolk a little bit softer a little less time, but otherwise these are the perfect texture for devilled eggs, cutting eggs into you salads, egg salad, or even eating as is. I make a half dozen to a dozen at a time, the unused, unpeeled eggs can be refrigerated for up to a week with little issue.

More Later....
G.

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