• First place the eggs in a small sauce pan and cover with cold water by about 1 inch.
• Bring to a boil over medium high heat.
• Turn off the heat, cover the pot, and let sit for exactly 12 minutes.
• Rinse with cold water until the eggs are cool.
The whites will be light and tender, not rubbery, and the yellows will be bright and creamy, not greenish and powdery. Perfect for egg salad, deviled eggs or just a nice little snack.
(Source: thekitchn.com)
0 comments:
Post a Comment