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Cook'n with Betty Crocker 
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Boiling Eggs |
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Print this Recipe Hard-cooked eggs should not really be boiled. Overcooking causes the unattractive gray-green ring you often see around the yolk. It will also toughen and shrink the egg. For satisfactory results, place the eggs in a single layer in a saucepan. Add enough tap water to cover the eggs by 1 inch. Cover the pan and bring the water just to boiling. Remove from heat and let stand 15 minutes for large eggs. You will have to experiment with timing if you are using smaller or larger eggs, or if you live at a high altitude. Immediately cool the eggs under cold running water. Boiling Eggs comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
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