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Hard-cooked Eggs and Soft-cooked Eggs
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Source: Betty Crocker's New Boy's and Girl's Cookbook
Cover eggs with lukewarm water in saucepan. Heat just until water boils. Remove from heat and cover, let stand just 15-18 minutes. Set saucepan in sink and run cold water to cool eggs quickly. This makes the eggs easier to shell and keeps yolks from turning dark around the edges.
Note: To shell hard-cooked eggs, tap to crack shell. Roll between the hands to loosen shell. Hold under cold water as you peel the shell.
Soft-cooked Eggs
Never boil eggs, cook them slowly and gently
Cover eggs with lukewarm water in saucepan, heat just until water boils.
Remove the pan from the heat and cover. Let stand 2-4 minutes.
Set the saucepan in the sink adn run in cold water for just a few seconds. Be careful not to chill. Break shess by cracking sharply with a knife. Scoop egg from shell with a teaspoon, serve in saucedish. Season with butter, salt and pepper.
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