4 to 6 raw eggs
Place the eggs in a pan roomy enough to hold them without overcrowding and add cold water to cover by at least 1 inch.
Over high heat, heat the water and eggs until just fully boiling.
Remove saucepan from heat and let stand for 15 minutes for hard-cooked, or 2 minutes for soft- cooked eggs.
Pour off the hot water and run cold water over the eggs to stop the cooking. Peel and enjoy.
Submitted by Cathy Burleson, Spirit of Peace, adapted from The Good Housekeeping Illustrated Cookbook
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