I got this
recipe from Rachael Ray.
- Place your eggs into a large pot and cover them with COLD
water.
- Turn
heat on HIGH
-
cook on high until the
water starts to boil...when you see the
water boil, reduce
heat to MEDIUM and set a timer now for 12 minutes.
- when the timer goes off, turn
heat OFF and cover pan.
Set timer now for 10 minutes. When this timer goes off, gently pour off the hot
water and keep running cold
water over the eggs. I like to add a bunch of ice to my pan and let the
water get
freezing cold.
By running the cold
water over the eggs, this is cooling them down AND most of all...shrinking the egg inside the shell which makes peeling the egg a breeze.
+ By cooling the eggs down this quick way...you are also able to eat or use the eggs within about 1/2 hour of
cooking time......