Friday, May 22, 2009
The Perfect Egg
This may seem like a silly post to those of you who do not eat many hard boiled eggs. However, for those of us who do...a good hard boiled egg (not overcooked, easy to peel) has it's merits. Annie Sakamoto of CFSCC passed along this "recipe" for the perfect hard boiled egg. So far, it has worked wonders for both of us! To make: Place desired number of eggs in a pan and fill until eggs are covered with cold water. Place pan over medium heat and bring to slow boil. Boil for 11 minutes at a slow rolling boil. Remove from heat and drain water from pan. Refill pan with cold water and add ice to the water to cool eggs. Let cool in ice water for about 10 minutes. Refrigerate until needed.