Vegetarian Today - - Kitchen-Tested Tips -

I love hard-cooked eggs, but hate peel­ing off the shell. In­stead, I poach eggs in sim­mer­ing water with 2 Tbsp. dis­tilled vine­gar un­til the yolks are hard, 11–13 min­utes. I trans­fer the eggs to a bowl and re­frig­er­ate for about an hour. Then I use the hard-poached eggs as I would hard-cooked eggs, with­out the has­sle of peel­ing the shells. Denise Sroka, Dubuque, IA

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