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Food & Entertaining

Hard cooked eggs without the green!

Author: Chef ALLAN SCHANBACHER
Issue: July, 2008

Place eggs into a pot; add enough cold water to cover eggs 1 inch. Place on high heat; bring to a boil. Remove the pot from the heat and let stand for 11 minutes. Drain the water and serve hot, or chill with ice until cold and serve later.

Lower heat for cooking eggs
The slower and lower the heat, the better the taste and texture of the eggs. The idea is for all types of cooking. The French will cook scrambled eggs over a water bath with a whisk to get a creamy and light product.

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