Thursday, October 3, 2013

Perfectly Hard Boiled Eggs

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Today's post isn't a fancy dessert or a five course dinner; it's about the things I sometimes take for granted that people know how to do.  Some of the basics my mom taught me when I was growing up.

Like how to make rice cooked in a pan on the stove not in a fancy rice cooker.  And I still make rice on the stove to this day.  It's super easy!

Another easy thing to make is hard boiled eggs.  I've seen these made all kinds of ways; latest is baked in the oven, who knew you could do that.

I make mine the same way my mom taught me all those years ago and they make the perfect deviled eggs and are great for egg salad sandwiches (which will be the next post).

Here's what you need:

6-8 eggs, I use large or extra large
2-3 Qt. stock pot

Place the eggs in the pot in a single layer and cover with cold water.  I use my eggs right out of the fridge.
Turn stove to high and bring to a boil.  Reduce to a simmer/low boil and cook for 10 minutes.
Drain and cover with ice and water.
To peel crack all sides and peel while running under cold water for best results.
Store in fridge in an airtight container or ziplock bag.
Perfect in Egg Salad, Deviled Eggs, or just to eat with salt and pepper :)

Here's the handy printable - Perfectly Hard Boiled Eggs

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