The cooking process may be very simple but it requires
perfect timing for a perfect result.
Place a dozen eggs in a large pot (big enough to have eggs
in a single layer...do not crowd) and cover completely with
an extra 2 inches of cold water. Bring water to a boil over
medium-high heat. Remove pan from heat and cover with lid
and let stand for 18 minutes. Immediately cool egg by plunging
in cold water to prevent continued cooking and to eliminate
the unattractive grayish green circle that can form around
the yolk. Use for coloring, peel and eat, or use in recipe.
Tips:
If not using immediately, refrigerate promptly for up
to 24 hours. Overcooking the egg will result in a
green-rimmed yolk and tough white. If egg does not peel
easily, try holding under cold water while peeling.
No comments:
Post a Comment