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.
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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.