The Recipe for PERFECT Hard-Cooked Eggs - EVERY TIME!

The Method ("recipe," if you will) for Perfect "Hard-Boiled" Eggs:

• Pick a pot with a tight fitting lid.
• Fill pot with approximately 1" water.
• Place eggs IN A SINGLE LAYER on a vegetable steamer basket that will sit just above the water. (Don't have a steamer? No problem! Neither do I :) Just crumple up some aluminum foil to keep the eggs above the water line. Still - single layer of eggs only!).
• Cover the pot.
• Bring water to a boil, then lower to a simmer.
• Steam 15 minutes*.
• Plunge into waiting ice-water bath. (Or just dump a few trays of ice cubes right into the pot with some cold tap water - that's what I do.)

Ta-Da!

*Time given is for standard Large eggs AT ROOM TEMPERATURE. Additional time may be necessary for eggs straight from the refrigerator, and other adjustments may be needed for larger or smaller eggs.

The result?

Delicate egg whites (no rubber here!), yolks done just to firm, no green ring (unless you skip the ice bath thing), and best of all - super easy to peel.

And I was going to buy Eggies for Momma K for Christmas! Silly me. I guess she'll be getting jingle socks again this year.

Along with a copy of this recipe, of course :)