Wednesday, April 20, 2011

Hard-Boiled Eggs - How to Make Perfect Hard-Boiled Eggs

Hard-Boiled Eggs - How to Make Perfect Hard-Boiled Eggs
Making perfect hard-boiled eggs with bright yellow yolks and no hint of chalkiness is easier than you may think. Follow these simple steps, and you’ll get it right every time.

{Psst: I’ll be posting about the world’s easiest homemade mayo today as well. Both of these posts are for a new section on cooking basics, which I’ll add to over time. And are you thinking what I’m thinking? Hard-boiled eggs plus mayo plus a shot of retro-chic equals — shazam! — deviled eggs. Look for a post on those later this week, too.}
How to Make Perfect Hard-Boiled Eggs

1. Choose a lidded pot just big enough to accommodate eggs snugly in one layer.
2. Place eggs in pot and cover by two inches with cold water.
3. Set the pot over high heat and bring water to a full boil. Immediately remove pot from heat and cover with a tight-fitting lid.
4. Set a timer for 10 minutes.
5. Fill a large bowl 1/3 of the way with ice cubes and another 1/3 of the way with cold water.
6. When the timer dings, use a strainer to transfer eggs from the pot to the bowl of ice water. Eggs are ready to peel when cool, about 15 minutes.

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