Egg-Cellent





Since it is the season for EGGS thought I would share tips on the best way to make Hard Boiled and Soft Boiled Eggs.

This tip came from my pottery artist friend Diane & "Cooking with Kids":

Easy to Peel Hard Boiled Eggs

1.  Place a steamer basket in the bottom of a pot that you would use for soups/pasta.

2.   Add water until it comes thru the bottom of the steamer basket.  Gently place eggs in the basket and cover the pan with a lid.

3.  Bring water to a boil, then slightly lower the heat and let simmer for 15 minutes.

4.  Remove eggs with tongs and place in a bowl of cold/ice water  - allow to cool down before peeling.  Crack your eggs by tapping the broad end of egg on a hard surface, they should peel easy.  Remember when using fresh eggs like ours, you need to wait a few days before boiling as they are impossible to peel when really fresh.

* * * * *

Soft Boiled Eggs ( we call them "Dippy Eggs" for toast) From Cooks Illustrated:

1.  Bring 1/2 inch of water to a boil in a medium sauce pan.

2.  Using tongs place eggs in boiling water (eggs will not be submerged) and cover sauce pan with lid.

3.  Cook eggs for 6 1/2 minutes.

4.  Remove pan from heat - place in sink and run cold water for about 1 minute.

Eggs are ready to serve, snip the top off and serve with buttered toast.

My what big ears you have...
Lenten Roses

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