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| The Perfect Hard-Boiled Egg |
| Cooking eggs for too long at too high a temperature results in two common problems: greenish yolks and cracked shells. Here's an easy way to avoid that: Place eggs in a single layer in a saucepan with enough cool water to cover the eggs by at least 1 inch. Cover the pan and bring just to a boil then immediately turn off the heat. Let the eggs stand, covered, for 16 minutes. Run the eggs under cold water until completely cooled. Gently crack each shell and peel under running water, starting with the large end. Use older eggs because eggs older than 7 days are easier to peel. |
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| MORE TIPS: food|menus & planning|cooking 101|healthy life |
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