OK--This definitely will not be the most exciting post, but I hope it will come in handy. I like to keep hard-boiled eggs on hand now and then--They make for a nutritious and fairly satisfying snack.
Do you ever make hard-boiled eggs and then lose half of the egg white while trying to peel it? Do you ever end up with an unattractive green ring around the yolk? This method will solve both problems.
Place about 6 eggs in a 1-quart saucepan. Ideally, the eggs will fit rather snugly inside the saucepan so that they do not roll around and crack while boiling. Cover with cold water. Place pan, uncovered over high heat. Bring to a boil. Cover, and reduce heat to simmer. Simmer at a low boil for 15 minutes. Immediately remove from heat, and carefully pour water out of the saucepan. Run cold water over the eggs for 30 seconds to 1 minute. --Just long enough to make the eggs cool enough to handle. Drain eggs. Remove 3 of the eggs & set aside. Shake remaining 3 eggs in pan to thoroughly crack shells. Then peel each egg, rinsing under water. Shells should remove easily. Repeat with remaining 3 eggs, and you're done! Refrigerated hard-boiled eggs can safely be kept for up to a week. If you peel before storing, keep in a covered container.
