New Taste Journal

Ingredients:

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5 Raw Eggs, more or less if you like

Water to cover.

Pinch of Salt and Pepper

Fill a small pot 3/4 full with cold water.

Add eggs to water and place on stove.

Turn heat to high and bring water to a boil.

As soon as water begins to boil set timer at 11 minutes.

Cook eggs for 11 minutes and remove pot from stove.

Pour boiling water into the sink.

Run eggs under cold water for a quick minute.

When cool enough to handle eggs can be peeled.

Gently crack eggs in many places.

You can give them a little roll to loosen the shell.

Peel eggs to eat now or save.

Place eggs into clean glasses or sandwich bags.

Sprinkle with a little salt and pepper.

Cover glass with plastic wrap or close sandwich bag.

Eggs will last for 3 or 4 days in the refrigerator.