|
| |
| Instructions |
 |
| 1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. |
| |
 |
| 2. Cover. Quickly bring just to boiling. Turn off heat. |
| |
 |
| 3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large). |
| |
 |
| 4. Immediately run cold water over eggs or place them in ice water until completely cooled. |
| |
 |
| 5. To remove shell, crackle it by tapping gently all over. |
| |
 |
| 6. Roll egg between hands to loosen shell |
| |
 |
| 7. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. |
| |
 |
| 8. To segment eggs evenly, various styles of egg slicers and wedgers are available. For chopped eggs, rotate a sliced egg 90° in the slicer and slice again. No slicer? A sharp pastry blender and a bowl work, too. When a wedger’s wires are drawn down only partway, an egg can be opened to hold a stuffing or resemble a flower. |
