Sunday, May 2, 2010

No-Fail Hard-Boiled Eggs

Seriously, perfect... every time. I don't make hard-boiled eggs that often, and I'm always anxious how they'll turn out when I do... because sometimes they don't. This technique produces hard-boiled eggs that are just the right consistency (not rubbery) and it totally eliminates the dark gray-green discoloring around the yolk. What more could you want? O.k. don't answer that.

Try it, you might like it!
-Steph

3 comments:

  1. I am not quite sure how making the perfectly boiled egg can make me feel like a genius, but it has, thanks!

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  2. Since I am in charge of making salads as a server these days, this information has become quite valuable to have. No more yukky looking or slightly too soft eggs to peel. Life is good!

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  3. Oh thank God...I am forever messing them up!

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