The Perfect Egg Part 2

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I love soft-cooked eggs for breakfast or lunch but for adding to salads or bringing on the plane when I travel, hard-cooked eggs are ideal. It's easy to make a perfect hard-cooked egg with fully set yolk and tender white. It is not, however, easy or even possible to peel an egg that is too fresh. Eggs that are pasteurized in the shell do not present this problem.

Perfect Hard-Cooked Eggs 1 to 6 refrigerated eggs, preferably Safest Choice Pasteurized, and a saucepan large enough to hold them in a single layer. Place the egg(s) in the saucepan and add cold water to cover by about 1 inch. Bring the water to the boiling point (small bubbles will form around the periphery). Turn off the heat and allow the egg(s) to sit for 10 minutes.

Drain the water and shake the pan to crack the shell so that water can seep in, making it easier to peel. Add ice water to the pan to cover the egg(s) again by about 1 inch and allow the egg(s) to cool until no longer warm to the touch.

Note: hard-cooked eggs are an essential ingredient in chopped liver--a recipe I plan to post in the upcoming months.