| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Egg-, Ml |
8 |
Servings |
INGREDIENTS
| 8 |
|
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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