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Article: EDIBLE EASTER EGGS\ AFTER THE HUNT, CRACK, CRUMPLE AND COOK UNUSUAL DISHES.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- March 23, 2005
CopyrightCOPYRIGHT 2005 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Joyce Rosencrans
This is the week when cooks must know how to properly hard-cook a batch of eggs. The trick to avoiding green rings around the yolks and rubbery whites is simmering, never prolonged boiling.
Start the eggs in cold tap water to cover an inch above them, cover the pan and bring just to boiling. Turn off heat and remove pan from burner. Let eggs stand in the hot water with cover on for about 15 minutes for large eggs, 18 minutes for extra large and only 12 minutes for medium eggs.
Immediately run cold water over eggs until completely cooled. Chill in their cartons if not coloring immediately.
Of course, when I was ...