RickB
New member
The Egg.
Maybe natures perfect food. Produced by the billions and eaten by more species than you can count. So what can possibly be the problem with this wonder food. Let me explain. How many times have you wanted to make dishes requiring hard boiled eggs only to wind up with maybe 6-7 out of ten usable? Well fear no more because moi, after 59 years has perfected the hard boiled egg. No more ugly eggs for the masses. While I will admit I ripped off this method of cooking, only myself has tested it to the extreme. I have made six batches of four, from two different dozen eggs and all have come out perfect. So those of you who no longer want to waste this perfect food just follow the directions.
When I give you the exact timing I mean exact. Use a timer. Bring a pot of water, which will cover the eggs ,to a hard boil. Add ¼ cup vinegar and 1 TBS kosher salt. Bring back to a boil. Gently add the eggs. Reduce to a slow simmer and cook for EXACTLY 14 minutes. While this is going on at about the 5 minute left mark get a water bath with a abundance of ice ready. When eggs are done drop in ice water for EXACTLY 15 minutes. Take eggs one by one out of water and crack the wide end first. Then crack the narrow end. Then crack the sides all the way around. Then with the narrow side up roll gently in your hands. Start peeling from the narrow end. You may need to run a little fresh water over the egg as you roll to loosen the shell. It should come off very easily.
Good luck!
Maybe natures perfect food. Produced by the billions and eaten by more species than you can count. So what can possibly be the problem with this wonder food. Let me explain. How many times have you wanted to make dishes requiring hard boiled eggs only to wind up with maybe 6-7 out of ten usable? Well fear no more because moi, after 59 years has perfected the hard boiled egg. No more ugly eggs for the masses. While I will admit I ripped off this method of cooking, only myself has tested it to the extreme. I have made six batches of four, from two different dozen eggs and all have come out perfect. So those of you who no longer want to waste this perfect food just follow the directions.
When I give you the exact timing I mean exact. Use a timer. Bring a pot of water, which will cover the eggs ,to a hard boil. Add ¼ cup vinegar and 1 TBS kosher salt. Bring back to a boil. Gently add the eggs. Reduce to a slow simmer and cook for EXACTLY 14 minutes. While this is going on at about the 5 minute left mark get a water bath with a abundance of ice ready. When eggs are done drop in ice water for EXACTLY 15 minutes. Take eggs one by one out of water and crack the wide end first. Then crack the narrow end. Then crack the sides all the way around. Then with the narrow side up roll gently in your hands. Start peeling from the narrow end. You may need to run a little fresh water over the egg as you roll to loosen the shell. It should come off very easily.
Good luck!
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