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Cooking Eggs in their Shells
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this method for perfect eggs...no green edges around the yolk and no sulfur smell!
In a heavy bottomed sauce pan heat enough water so the eggs will be totally submersed when you add them. Bring the water to a boil. Then turn it down to simmer. Do not add the eggs until the water is "just under the boil". Gently lower the eggs into the water, using a slotted spoon. Keep it at medium so that they will just simmer, not dancing and boiling. For hard cooked eggs, use 7-8 minutes. For soft cooked eggs, use 4-6 minutes. When time is up, remove from heat. Gently rinse with cold water and allow to stand 3-5 minutes.
Recipe created 2004-04-12.