- Choose eggs that have been in your refrigerator for about a week. They will be easier to peel than fresh eggs but will still have the same great taste and nutrient value.
- Place cold eggs in a single layer in a saucepan. Fill the saucepan so the eggs are covered with at least 1 inch (2.5 cm) of cold water.
- Bring water to a boil over high heat (with lid on or off, as you wish). When the water reaches a boil, immediately cover the saucepan and remove it from the heat to stop the water from boiling.
- Let eggs stand in the water, covered, for 18 to 23 minutes (the eggs cook while standing in the boiled water). A large egg will take 18 to 20 minutes. Be sure to set a timer.
- When the time is up, immediately drain off the water and run cold water over the eggs until they are cool to the touch.
Sunday, December 23, 2012
Egg Farmers of Ontario claim
how easy it is to hard-cook eggs:
Posted by Charlene L. at 6:09 PM