Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - May 18, 2007

More on Hardboiled Eggs
Notes from Folks...

I find the easiest & most reliable method to cook & peel hard-boiled eggs is the following:

  • Place single layer of eggs [straight from the refrigerator is okay] in saucepan that has matching lid.
  • Add just enough water to cover eggs.
  • Bring to a boil, UNCOVERED.
  • When eggs begin to boil, COVER with lid and remove from heat.
  • Set pan aside until you can comfortably touch the outsides of the pot.

    At this time the eggs are ready for immediate use or store in refrigerator unpeeled.

    When ready to peel, gently tap the shell all over, they should peel without damage to the white. There will be an occasional difficult egg to peel, but I have found this to be the most predictable. It also does not overcook the white & turn it green!

  • Contribute to the Cook'n Club!
    DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

    Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

    © 2007 DVO Enterprises, Inc. All rights reserved.
    Sales: 1-888-462-6656