I used to get very frustrated with hard-boiled eggs that were hard to peel. Then I found this solution in an AOL article on suggestions for using salt. I've used it many times, and it works beautifully. I normally cook three or four eggs when we have them for breakfast.
Directions
Put eggs in a saucepan.
Fill saucepan with enough water to cover eggs.
Place one teaspoon of salt in water.
Put cover on saucepan.
Bring water to a boil.
As soon as water is boiling, remove pan from heat, but keep cover on pan.
Let covered pan sit for 12 minutes.
Remove cover and eggs, and serve. (Eggs will still be very hot, so you may have to wait a couple of minutes before peeling.)
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