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Our home economists share this recipe for hard-cooked eggs that can be eaten plain or used in various recipes.
This recipe is:
Quick
Leftover: Two-Bread Dressing
Nutritional Facts 1 serving (1 each) equals 75 calories, 5 g fat (2 g saturated fat), 213 mg cholesterol, 63 mg sodium, 1 g carbohydrate, 0 fiber, 6 g protein.
Originally published as Hard-Cooked Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p168
Hard-cooked eggs are great for snacking or as a garnish, but sometimes can be under done. Follow these tips for the perfect hard boiled egg every time.
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Reviewed on Apr. 02, 2011 by maize24
I found the video helpful. When I crack my eggs I crush the ends first. It seems to help
Reviewed on Mar. 25, 2011 by galhall
I have used this recipe for years works great. I add a little salt to the water just in case an egg cracks, this prevents it from running all over in the water. Drain and add the cold water, works great.
Reviewed on Jul. 20, 2010 by DarlaSue-From-Maine
If you look below at my review, I didn't add that you roll/break the shells UNDER the cool water in the pan and then peel under the water, also. It really works! :-)
This was very helpful, but my grandmother would boil the eggs and then after they have cooled in cold water, she would actually roll/break the shells UNDER the cool water and keep the egg under the water while peeling the shell off. I find that the shells come off effortlessly this way. Just an old Yankee way of doing things! I love the Taste of Home, Country Living and your website! Thanks from Up He'Ya in Maine! DarlaSue
Reviewed on Jun. 20, 2010 by wyomingwild
I wonder how grandma used to do her eggs, or learn how too?? Probably she asked questions. Asking how to use the site seems a bit more courteous. But that might be stretching simple reasoning too far.
Reviewed on Jun. 20, 2010 by di1214
I had finding video also & it was security settings on my firewall. As a first time visitor to sight I was stunned to see donna63 head up butt comment & perhaps as bad was the reply from bickey. How crude & how rude. I feel sad for you both. Not sure I want to visit this site again.
Reviewed on Jun. 17, 2010 by EddyG
Hard-cooked eggs peel easily under running cold water if they are started in boiling water (no they will not crack even straight from the refrigerator). Boil 5 minutes. Let stand 10 to 15 minutes. (Longer cooking results in yolks with green edges.) Chill in ice water.
Reviewed on Jun. 16, 2010 by ngoodtaste
OH and I add a spoonful of ground horseradish to my mayo, little dill pickle juice, salt/pepper to my mashed yolks (Pampered Chef Mix n Mash, makes it quick & easy!) for the best filling! YUM >:0)
I always use an egg piercer 1st (don't have 1 use a heavy sewing needle to piece large end of egg slightly); helps create wall of water around the membranes & easier to peel after cooking. Bring to boil, remove from heat, cover & let set 15 min. Run under cold water & peel. If egg floats/stands up on end in water b4 cooking it is old/do not use, best to toss out.
Reviewed on May. 25, 2010 by peludwig
I, too, came here to see how to easily peel an egg. The best thing I have found is using a Pampered Chef avocado peeler. Roll the hard cooked egg on the counter to crack and then slide the peeler under the membrane. Even fresh eggs peel easily!
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