Hard Boiled Eggs (mf)

INGREDIENTS

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

A Message from our Provider:

“Famous last words: I’ll get right with God later”