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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Boiled eggs Recipe

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This recipe for Boiled eggs is from Harper's Bakery Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggs
Water
Directions:
Directions:
Place eggs carefully in pot big enough to comfortably hold the number of eggs you want to boil. Add enough cold water to cover them by two inches. Put the uncovered pot over medium heat and bring it to a boil: turn off the heat and cover.
3 minute soft boiled egg - yolk is completely runny and white is still slightly liquid
5 minute soft boiled egg - cooked but runny yolk with some soft white
7 minute medium boiled egg - white fully cooked and almost solid, some of the yolk hardened
9 minute hard boiled egg - firm but not quite dry yolk and white
10 minute hard boiled egg - firm yolk and white

Cooling the eggs quickly after boiling helps prevent the yolk from developing a harmless green ring. To serve eggs, crack gently on all sides, peel and sprinkle with salt and pepper.

 

 

 

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