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Recipe to Print-Hard-Cooked Eggs - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Hard-Cooked Eggs - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 10.00 Minutes Original Num Servings: 6 Cooking Time: 20.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: ? # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Ingredients: Directions: Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00