How to avoid the dreaded green ring and rubbery texture forever!
Place eggs in a saucepan large enough to hold them in a single layer.
Add cold water to the saucepan. Cover the eggs by approximately 1 inch.
Turn the heat on high. Bring the water to a boil.
As soon as the water comes to a full boil turn off the burner and place a lid on the saucepan. Set a timer for 10 minutes.
**Note - I use large eggs. Adjust your time if using medium or extra large eggs.
When the timer goes off immediately drain the hot water. Pour in enough cold water to cover the eggs and add a small glass full of ice cubes. Let sit for 5 minutes.
Drain the water. To crack the shell gently tap it on the countertop until the shell is cracked all over. Roll the egg in your hands to loosen the shell and then peel while holding under cold running water.
Perfectly cooked every time!
A few Egg-celent tips {giggles}
Store hard cooked eggs in their original carton for up to 1 week. Mark the shell with pencil or crayon so you know which eggs are cooked.
Another way to tell if your egg is cooked or raw is to give it a spin on the countertop. If it spins easily it's cooked. If it spins wobbly its raw.
When hard cooking eggs that will be halved or sliced, turn them over halfway through the cooking time to keep the yolks centered.
1 hard cooked egg = 6 slices, about 1/3 cup chopped.
Hard cooked eggs are easier to slice if they are cold.
And speaking of cold, it's a winter wonderland here today! BRRRRR!!!! I think I'll whip up some hot chocolate and warm up.
