| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Egg-, Ml |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Eggs; preferably a week old |
INSTRUCTIONS
Add eggs straight from fridge, in a single layer, to a saucepan. Add enough
cold water to cover them by 1inch at least. Slowly bring water to just
under a boil. Once water is at just under a boil, begin to time them. Count
8 minutes for a hard boiled eggs where yolks are firm but center is still
tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a
minute, for smaller eggs subtract a minute.
When done, remove with a slotted spoon and plunge in cold water to stop
cooking process. Cool them so they are easy to handle; it is best to peel
eggs just before using them. Whole boiled eggs can be kept in fridge for a
week.
Yield: 8 servings
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MC-Recipe Digest
V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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