Easter egg hunt, but typically end up with a smelly kitchen and eggs that are too or cracks. But no more. Raise your chair and let the Times food editor Russ Parsons tell you what you did wrong and how to make perfect hard-boiled egg, cold water, this method of hard boiling eggs is one I used for many years successfully.
Start buying up a dozen eggs at the bottom of the pan. Not only a dozen at a time because if you stack or layer the eggs they cracked. Use a deep pan of stainless steel and cover the eggs with a couple of inches of cold water. Bring your eggs quickly boil over high heat. Then turn on the burner, put the lid on the pot and set timer for 22 minutes.
Immediately after the timer goes off start removing the eggs from pan with a slotted spoon or one of those big Tupperware egg spoons. I think it was a gift to the party, Tupperware, but I'm not sure. Put the eggs into a bowl of ice water to stop cooking. Leave them in ice water until cool.
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