For months my goal has been to perfect my hard boiled egg cooking technique. The goal: to perfectly hard boil my eggs and be able to peal them. I finally found it! I followed the instructions found in the Fannie Farmer Cookbook. It's easy. First, pierce the fat end of the egg, cover the egg in a pot & bring to a boil. Simmer for 12 minutes. Dump water, add ice & cover the egg to cool. Voila! The result is a hard boiled egg whose shell peels off in seconds.
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