This is such an easy way to make hardboiled eggs that are perfect everytime. You will never have an egg with a dark yolk again!
How to boil an egg
- Place eggs in a sauce pan cover with cold water.
- Bring to a rapid boil. Immediately place the lid on the pan.
- Leave the pan on the burner, but turn the burner off. Let set for 15 minutes.
- Drain off hot water. Cover cooked eggs again with cold water. Let set 2 minutes.
- Drain off cold water. Leaving eggs in the pan, shake pan back and forth several times, so that the eggs bump up against each other and crack. The shell should slide off easily now. Rinse under cool water and store in a covered container or plastic bag until use. Use within 3 days.
recipe source: Just a Matter Of Thyme, Among Friends Collection
So when you have 180 fresh farm eggs make scrambled eggs, sunny-side up, poached, deviled eggs, egg salad, omelettes, frittatas, souffles, quiche...
No comments:
Post a Comment