My friend Carrie is a pretty good egg.
In fact, if she was an egg, she’d be a Grade A, incredible, edible kind of egg. But enough about Carrie, let’s talk about eggs.
I go through phases with eggs. I sometimes overdose on the suckers and have to break up with them for a spell, but I’m happy to report I got back together with one of my favorite forms of portable protein yesterday.
Why yesterday you ask?
Because Carrie (the-good-egg) gave me the secret to making the perfect hard boiled egg. The best part? They peel perfectly! Her secret? Salt the water. That’s it! That’s the secret.
Let me break it down for you step by step…
- 1. Fill a pot about 3/4 full with cold water and toss in about 2 teaspoons of salt. Allow the salt to dissolve in the water by giving the water a quick stir.
- 2. Add 1 dozen XL eggs to the cold salt water and bring to a boil. (I love Egglands Best, by the way)
- 3. Once the water comes to a boil remove the pot from the heat and cover for 15 minutes.
- 5. Go do some push ups.
- 6. Rinse the eggs in cold water until the eggs are cool.
- 7. Peel and eat!
I love this method of hard boiling eggs because not only are they easy to peel, but the yolk stays yellow and it doesn’t get all gray and icky. Try it. I bet you’ll get eggsellent results, too…no yolk!
Now I really must go shopping for Carrie’s birthday present…I’m sure I’ll find something that will crack my little Spring chicken right up!
