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Perfect Hard-Boiled Eggs

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Old 06-24-2002, 01:50 PM   #1
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Default Perfect Hard-Boiled Eggs

Put the eggs in a pan of COLD water, making sure the water is at least a half inch over the top of the eggs.

Put the pot, without the lid on HIGH heat.

When it comes to a boil, REMOVE the pot from the heat and put on the lid.

Take the pot OFF the heat and leave it with the lid on for 20-25 minutes.

Dump out the hot water and run cold water over the eggs. Crack on the counter and peel right away. (You need to peel them right away so you don't get that greenish tinge to the yolk.)

Note: Fresh eggs are harder to peel than eggs that you get from the store. I always buy store eggs rather than farm eggs when I have to make a big batch of devilled eggs.

You can use this method for soft boiled eggs too - just leave them covered for 3-5 minutes.
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Old 08-15-2003, 05:50 PM   #2
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A good way to determine if your boiled eggs are "done" is to take one out of the water with a slotted spoon. Count "one mississippi, two mississippi, three mississippi" If the egg shell is dry the eggs are ready to be drained and cooled. I also find that if I salt the water,for some reason, the eggs peel more easily.

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Old 08-16-2003, 01:23 AM   #3
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A hard boiled egg will spin like a top.
starting weight = 350
last weigh-in 7/19/2004 = 298

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