Find a Recipe

QUICK - Meals in Minutes Appetizers and Snacks BBQ and Grill Beef and Veal Beverage and Punch Breads, Muffins, and Stuffings Breakfast and Brunch Brownies and Bars Cakes, Fillings, and Frostings Candy and Confections Chicken and Turkey Cookies and Biscotti Cooking for Crowds Desserts and Ice Cream Fruits, Fresh and Preserved Holiday Special International Kid Friendly Foods Lamb and Wild Game Pasta and Pasta Sauces Pie and Pastry Pork and Ham Potatoes, White and Sweet Rice and Grains Salads and Salad Dressings Sandwiches, Sausage and Pizzas Sauces, Salsas, Condiments, Etc. Seafood and Fish Soups, Stews, Chilis, Slow Cook, Chowders Vegetables and Side Dishes Vinegars, Pickles, Oils, Relish Everything Else

Nana B's Recipe Blog

How To Boil An Egg

December 1969

   Place eggs in the saucepan, just cover them with cold water, about 1 inch deep.  Do NOT salt the water.  Place on burner on medium heat, bring to a boil, turn off burner and cover with a lid.   Let stand 10 minutes, drain, rinse and crack against the sides of the pan,  again place in cold water and let stand.  The water gets under the shell and loosens, to make it easier to peel.

Go Back