Constance
Master Chef
First of all, you're right about the fresh eggs, but usually by the time you buy them from the grocery store, they're ready.
Now, here's a hint I heard long ago, and it really helps. After your eggs have cooled in the cold water, tap each on the counter lightly, all around, and give it a gentle squeeze in your hand. Then start peeling at the SMALL END. Press in lightly, being sure to get ahold of the inner membrane, slip your thumb underneath, and slide the shell off.
Sorry to reiterate, but when it comes to hard-boiled eggs, I like mine done, and when I've tried doing them the recommended way, the centers are always soft. I'll live with the green ring.
I put them in a pan of enough cold water to cover and turn the burner on high. When they come to a boil, I set the timer for 15 minutes. When they're done, I dump the boiling off, rinse the eggs in cold water a bit, then let stand at least 30 minutes (usually an hour) in the cold water.
Now, here's a hint I heard long ago, and it really helps. After your eggs have cooled in the cold water, tap each on the counter lightly, all around, and give it a gentle squeeze in your hand. Then start peeling at the SMALL END. Press in lightly, being sure to get ahold of the inner membrane, slip your thumb underneath, and slide the shell off.
Sorry to reiterate, but when it comes to hard-boiled eggs, I like mine done, and when I've tried doing them the recommended way, the centers are always soft. I'll live with the green ring.
I put them in a pan of enough cold water to cover and turn the burner on high. When they come to a boil, I set the timer for 15 minutes. When they're done, I dump the boiling off, rinse the eggs in cold water a bit, then let stand at least 30 minutes (usually an hour) in the cold water.
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