- Use old eggs that are a few days before the expiration (or maybe even a few days after). To test them, fill a bowl with water. Put the egg in the water. If it stands up, it's too fresh. If it lays on its side, it's perfect for boiled eggs. If it floats, throw it away. (Note: Older eggs will peel more easily after boiling.)
- Let the eggs come to room temperature before boiling them, or they may crack.
- Put a few eggs in a saucepan and cover with water to an inch above the eggs. Bring it to a rapid boil.
- Once they come to a rapid boil, put on a tight-fitting lid and remove from the heat. Let the eggs cook in the hot water: Soft-cooked sit 4-5 mins, medium 6 mins, hard 17 mins (mine needed more like 19 mins for really hard, like for deviled eggs).
- To make deviled eggs that have a yolk centered, turn the egg carton on it's side for a few days before boiling.
- Once cooked, allow the eggs to cool. Store in the fridge and eat within one week.
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