Recipe to Print-Hard-Cooked Eggs - Copy - Copy - Copy
Recipe Name:
Hard-Cooked Eggs - Copy - Copy - Copy
Source:
Submitted by:
Last Modified:
$scale_by
Course:
Side Dish
Used in Baskets:
No
Base:
Egg
Kosher:
No
Ethnicity:
American
Kosher for Passover:
No
Preparation Time:
0.00Minutes
Number of Servings:
6
Inactive Prep Time:
10.00Minutes
Original Num Servings:
6
Cooking Time:
20.00Minutes
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.