Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place 4 eggs in a saucepan, and add enough water to cover them by 1 inch. Bring the water to a simmer over high heat. Remove from the heat, cover, and let stand for 12 minutes.
Step 2
Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to 1 week.
Step 3
UNDERCOOKED
Step 4
If you cut open an undercooked egg, the yolk will still be damp and will be a dark-gold color instead of pale yellow.
Step 5
PERFECTLY COOKED
Step 6
The white of a hard-cooked egg should be tender, the yolk fluffy but firm.
Step 7
OVERCOOKED
Step 8
The white of an overcooked egg is rubbery; the yolk develops an unattractive (though harmless) greenish-gray coating.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
