Monday, February 28, 2005

Perfect Hard Boiled Eggs

We all eat them, but so many complain of struggling to make them right. So many people ask me about it, that I thought I ought to document one way to do it. Below is a method that is nearly fool-proof. Love to hear yours.

First, farm fresh eggs make great-tasting hardboiled eggs, but they are almost impossible to peel. As the eggs sit in the frig for 4 or 5 days, they lose a little moisture and separate better from the inner shell. Make it easy on youself. Store your eggs for a few days before boiling them. If you have time, take them out and give them an hour or so to get to room temperature before boiling.

Start with cold water in a medium deep pan. The water should completely cover the eggs plus a litle more. Before placing them in the pan, puncture eggs on wide end with a pin or needle. This prevents the sulfpur build-up that causes the green-gray ring on the egg yoke. Place eggs in cold water and bring the water to a boil. When you the water boiling vegourously, cover the eggs and turn off the heat and let it sit there for 10 minutes. Then dump the eggs into ice water for 5 minutes. Check it out.


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