Thursday, May 31, 2007

Hard-Boiled Eggs

So many people ask for a recipe, or more like method, for hard-boiled eggs. Here is how I make them.

Eggs (as many as you need, figure 1 per person)
A pinch of cream of tartar (only necessary if you have Teflon-coated pans - it prevents discoloration)
A little sprinkle of vinegar (regular old white vinegar works; you don't need anything fancy!)

Fill a saucepan 2/3 full of cold water. If you are using Teflon pans, now is the time to add that pinch of cream of tartar. Add as many eggs as you are cooking (they should not be crowded in the pan). Add 1 tsp. of salt and a little vinegar (the vinegar works to stop any cracks in the eggs - it seals them up). Bring the water to a rolling boil. Cover the pan, remove from the heat, and let the eggs sit in the hot water for about 15 minutes.

Drain off the hot water and immediately run the eggs under cold water. Peel at once. You can make these ahead - peel them immediately after cooking then store them in a covered glass or plastic container in the fridge for up to 4 days. They cannot be frozen.

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