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Article: Peeling the shell on Easter eggs
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- March 31, 1999
CopyrightCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Ready to hard-cook and dye those traditional Easter eggs?
Here are some practical tips on cooking and peeling from Linda
Braun, spokeswoman for the American Egg Board.
Hard-cooking eggs: "The preferable term is `hard-cooked' rather
than hard-boiled. When eggs are cooked at too high a temperature or
too long a time, they get tough and rubbery."
For perfect hard-cooked eggs, place eggs in a single layer on the
bottom of a pan don't stack them or they'll clank and break in the
cooking process. Cover with tap water an inch above the eggs. Bring
to a full rolling boil.
The minute the water comes to a boil, turn off the heat and slap
a lid on the pan. Set the timer for 15 minutes for large ...