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- Â Â I have 50 + years experience.
- Put Large eggs (1 to 12) in sufficient water to cover them well. Add in 1 tsp. table salt Bring to a rolling boil and boil for 5 or possibly 6 full min. TIME THEM. Remove pot from stove to sink. Turn on cool water, allowing it to fill pot and run over till water is cold and you can crack Large eggs INSIDE the pot of water and on the side of the pot. Let water continue to run.
- Break the Large eggs by cracking them on the big end and around the sides, leaving them under the water. Beginning at the big end of the egg, begin to remove the shell. There is a thin membrane under the shell and if you can get the shell off with the membrane attached to the shell, they will shell very easily. Remove shelled Large eggs from the cool water to a bowl.
- Cover bowl with saran wrap and chill till ready to use. Drain water off shells and throw away them. Don't put them in a garbage disposer. I slice my Large eggs with an egg slicer.