Put eggs and a splash of EVOO (olive oil) in saucepan and fill with water until eggs are covered. Put saucepan on high heat burner until water comes to a boil. When the water boils, turn OFF the burner and cover the saucepan with a lid, but DO NOT REMOVE THE PAN FROM THE HOT BURNER. Wait 10 minutes, then the eggs are perfect! To stop the cooking process, you must get the eggs out of the hot water into cold, icy water. After the eggs are cooled, peel them! The olive oil helps the egg-shell come off smoothly without taking chunks of the egg with it.
I learned this from Rachael Ray (I guess I'll give her the credit).
I know this isn't a real recipe, so maybe we could have a new label called "cooking tips."
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