NOW ABOUT THOSE HARD-BOILED EGGS

First, although they are called 'hard-boiled' eggs, you really shouldn't boil them. Eggs don't do well when exposed to high heat. When boiled they get tough, when overcooked, they get that ugly grey layer around the yolk. So how does one proceed if you can't boil?



Put eggs in a good-sized pot -- the more eggs, the bigger the pot. A 2-quart pot will hold 6 or so comfortably. Add enough cold water to cover the eggs by two inches. Put on the burner over high heat. As soon as the water boils, turn off the heat, cover the pot, and set your timer for 15 minutes. At the end of the 15 minutes, drain off the hot water and add cold water (with ice cubes if you need your eggs in a hurry. Peel as soon as they are cool enough for you to handle or chill in the refrigerator for later.



Note 1: Eggs peel better if they aren't too fresh. Those you bought last week are much more likely to let go of their shells without a fight.

Note 2: If you're going to save your hard-cooked eggs in their shells for later, put a little X in each one with a pen or pencil. Otherwise they'll look exactly like uncooked eggs. Don't ask me why I know this!

Note 3: A hard-cooked egg is a perfect take-along for lunch. No wrapper needed and they'll keep until lunch without spoiling.

Note 4: If your eggs are destined for potato salad, a good proportion for a rich salad is 1 egg for each potato.