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Martha’s recipe walks home cooks through the process of making hard-boiled eggs, including the best way to peel them. You’ll yield perfectly cooked, bright yellow yolks and firm whites.
For easier peeling, buy eggs at least a week to 10 days out from hard boiling to give them some breathing time to absorb air. Fresh eggs are known to be harder to peel.
Martha Stewart said clarified butter makes "the best scrambled eggs in the whole world." Her special trick made our eggs silky, creamy, and golden.
Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
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Once your cooking timer goes off, immediately pour out any hot water from the pot, leaving the eggs in. If you're using a steamer basket, carefully lift the basket and pour out the water.
Hard-boiled eggs are a wonderful breakfast, great addition to a salad or delicious afternoon snack on their own. Boiling the eggs is easy, but the real tricky part is peeling them properly. If you ...
Bring this to a boil, and then remove the pot from the heat, cover it and let the eggs sit for anywhere from 6 to 11 minutes (depending on how you like your eggs).
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