i saw this on rachael ray yesterday and tried it out today. they turned out exactly as she said -- perfectly cooked, easy to peel, and bright yellow in the middle! today i diced them up, mixed them with mayo (just enough to help it stick together), salt, & pepper, and we had egg salad sandwiches for lunch. (especially good on toasted grainy bread -- mmm!)
Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes.
Place the pot of cooked eggs in the sink (lid off) and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water. Roll each egg on a work surface to crack the shell then carefully peel off the eggshells.
1 comment:
Thanks for the tip! I have always wondered why sometimes those buggers are so hard to peel while other times they are easy! I love egg salad sandwiches -- maybe it'll be lunch tomorrow!
Post a Comment