| 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 <[email protected]> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MC-Recipe Digest V1 #749 by [email protected] (Shermeyer-Gail) on Aug 19, 1997
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