These begin like soft-cooked eggs, but of course cook longer. Theimportant part is to get the eggs quickly from the boiling water to iceor very cold water. Then remove a wide band of shell from each one.The whites shrink a little to make peeling easier and prevent a greenline from forming around the yolks.
|Salt and pepper, to taste|
2. Use a straight pin or a safety pin to pierce a hole in the rounded ends of the eggs. With a slotted spoon, lower the eggs into the water. Use the handle of the spoon to stir the eggs in the water in a circular motion until the water returns to a boil.
3. Let the water bubble gently for 10 minutes exactly. Have on hand a large bowl of ice water. Transfer the eggs to the water. Use the back of a spoon to tap the shell to crack it. Remove a strip of shell and return the egg to the cold water. Do the same with the remaining eggs. When they are cold, remove the remaining shell.4. Serve with salt and pepper. Sheryl Julian