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1/2 Photos of Martha Stewart's Hard Boiled Eggs 101
I've been cooking hard boiled eggs like this for years. It really works. A TV chef recently suggested draining the water and shaking the boiled eggs in the pot in order to crack the shells, then submerge them in cold water to cool........makes for easier peeling.
Units: US | Metric
Serving Size: 1 (1548 g)
Servings Per Recipe: 1