To hard-cook eggs,
place them in a deep saucepan and cover with cold water by 1 inch.
Bring to a boil over high heat,
cover,
remove from heat,
and let stand 13 minutes.
Use a slotted spoon to transfer eggs to an ice-water bath to stop the cooking.
Serve warm, or leave in the bath to cool completely, about 10 minutes.
Martha Stewart
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