This is based on large size eggs. Bring the eggs to room temp in a little warm water for approx 5 min... Bring water to boil in medium sized sauce pan... place the eggs in the basket of a chinese vegetable strainer (long bamboo handled with wire mesh basket) (This prevents the eggs from touching the bottom of the pan and bobbing around) Lower the strainer containing the eggs into the boiling water.... for soft boiled set timer for 4 minutes....for hard boiled set timer for 10 min, and once cooked immediately lower into a bowl of cold water until the eggs are cooled.This will prevent any dark circles around the yolk. Then either refridgerate or use immediately. Works for me every time!
11/30/2011 - 1:42pm
Place eggs in a single layer in a pot of cold water just covering eggs and bring to a quick boil. Immediately turn off heat, cover with lid and let them sit for 20 minutes. Drain water, rinse with cold water and add some ice cubes to make the water really cold. This does two things, stops the cooking and helps the eggs shrink away from the shell for easier peeling.
11/30/2011 - 1:40pm
I always add a little vinegar to the water...?... supposed to keep the eggs from spewing out the white from any cracks.
11/30/2011 - 1:38pm
I cover the eggs with cold water,, bring to a boil, remove from heat and cover pan for 10 mins.
from pan and cool in cold water for a perfect egg without any geen traces.......................................................D.eel