Tuesday, January 11, 2011

Hard Boiled Eggs

Can it really be that hard?  I forget how every time I go to do it. Which turns out to be less than 3 times a year. But with Easter around the corner, I am going to get in some practice.

  • Place your eggs in a single layer at the bottom of a saucepan. 
  • Add enough cold water to just cover the eggs.  
  • Add 1 tsp salt
  • Bring to a full boil over high heat. 
  • Then remove from heat, cover, and let sit for 15 minutes.
  • Cool eggs by running under cold water or putting them in ice water. 
  • (one tip I have yet to try is to add 1 tsp baking soda to the cool water)
  • When cool enough to handle, drain and store, or peel and use.
  •  Tap an egg on the countertop to crack the shell, then roll the egg with gentle pressure to loosen shell from egg. 
  • Start on the large end and peel off the shell, it should come off pretty well
  • Or just be as awesome as this guy. I guarantee the man of the house will want to give this one a try.

(Tips for this one: Blow from the wide end. We'll see!)

Other tips: