Tuesday, October 23, 2012

Martha's Foolproof Hard-Cooked Eggs



Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.

Everyday Food, March/April 2003

article source:www.marthastewart.com
Ingredients: 

4 large eggs

Directions:


Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.