Food & Wine Chickie Insider » deviled egg http://www.foodandwinechickie.com Neat Thoughts About Food, Wine, Travel & More Thu, 09 Feb 2012 13:39:47 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 No-Fail Hard-Boiled Eggs http://www.foodandwinechickie.com/2009/10/12/no-fail-hard-boiled-eggs/ http://www.foodandwinechickie.com/2009/10/12/no-fail-hard-boiled-eggs/#comments Mon, 12 Oct 2009 22:47:51 +0000 Veronique http://foodandwinechickie.com/2009/10/12/no-fail-hard-boiled-eggs/
Image Courtesy of Monster Guide

Image Courtesy of Monster Guide

The holidays are right around the corner and as you get ready for those much-loved deviled eggs, learn how to make hard boiled eggs that won’t disappoint AND won’t feature a grayish ring around the yolk.

  1. Place room-temperature eggs in a saucepan. Cover with cold water so there’s about 1-inch of water above the eggs.
  2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 12 minutes.
  3. Drain hot water and replace with cold water.  Allow eggs to stand in cold water for 5 minutes.
  4. Place eggs in refrigerator for at least 30 minutes or up to 3 days prior to peeling.
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