BOILED EGG BLUES?

Peeling boiled eggs is one of the most dreaded duties in the kitchen. A few simple steps will help you have the perfect egg every time.

Do not boil fresh eggs. When I buy eggs each week, I remove the eggs from the previous week and set them aside for boiling. I then place the new eggs in the egg rack for daily use.

Place the week old eggs into a pan of cold water. Over med-high heat, bring to a boil. Reduce heat to medium low and simmer for 15-20 minutes.

Remove the pan from the stove and place in the sink. Run cold tap water into the pan for several minutes. Turn off the water and place about a cup of ice cubes into the pan of water to facilitate cooling.

Once the eggs are cool, you can place in the refrigerator and they should keep for a week to 10 days.

When you are ready to peel, turn on the kitchen water to a slow stream. Crack the egg on a hard surface and place the egg in the palm of your hands. Rolling the egg back and forth in your palms under the water, apply gentle pressure. The shell should separate from the egg and peel off easily.