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Ever wanted to make hard-boiled eggs as a snack? Here is a simple trick when preparing them…
You can let the water come, and stay, at a rapid simmer, not a boil.
If you simmer your eggs for four minutes (4) they will be soft-boiled – firm but not runny.
If you let them simmer for eight (8) minutes, they will be hard-boiled and firm without turning dark green or tough.
The key: a rapid simmer at all times, not a boil. This may just mean keeping an eye on the temperature, but that’s ok with me!
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