Recipe 558 - Perfect Hard Boiled Eggs
Recipe 558 - Perfect Hard Boiled Eggs
(by Joan [Redman] Tippett)
eggs
water
Place eggs as a single layer in a saucepan, cover with water and heat until boiling.
Once water is boiling, remove pan from heat and let eggs stand in the water
COVERED for 17 minutes. Drain water off of eggs and run cool water over eggs to
cool them. You can store them in refrigerator for up to a week. If eggs are hard to
peel, the eggs are too fresh.
Continue to:
Other Recipes:
- 501 - Puffed Broccoli
- 521 - Blueberry Pie
- 634 - Noodle Casserole
- 520 - Cherry Pie
- 513 - Crispy Chocolate Cookies
- 661 - Orange Cream Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
