LITTLE ROCK — DEAR HELOISE: I am unsuccessful in hard-boiling eggs. Please tell me the solution.
- Lin H., Ventura, Calif.
DEAR READER: It may not be your fault. If the eggs are fresh, they will be a pain to peel. For "hard cooked" (the technical term), older eggs are better, as there is more of an air pocket. Here is how the American Egg Board says to hard-cook eggs:
Carefully place the eggs in a single layer in a pan and cover with cold water at least by 1 inch. Put a lid on, and heat until the water comes to a rolling boil. Turn off the heat and keep the pot covered. If you have an electric stove, remove the pot from the hot burner and move it to a cool one.
Let eggs stand 12 minutes for medium eggs, 15 minutes for large eggs and 18 minutes for extra large. Pour off the hot water, then run cold water over the eggs. Let sit until the eggs are cool.
DEAR HELOISE: I make a lot of macaroni and-cheese salad. I have always unwrapped single slices of American cheese and diced each one separately, as they will stick to each other. Today, I put the cheese in the freezer before unwrapping the slices. I stacked the frozen cheese and then chopped through all layers one way and then across, making small squares. They never stuck, and this was so much easier.
- Carol Vaughn, Haslet, Texas
DEAR HELOISE: Tell "David in Little Rock" that until breakfast-cereal companies come out with a better box, use a letter opener to open the box. Slide the blade in at one end of the top flap and gently lift to separate from the bottom flap. Then use the point of the opener to enlarge the slot for the reclosable flap. Since I started doing this instead of using my fingers, I've had a lot better luck.
- Alan, via fax Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or e-mail
Family, Pages 37 on 08/26/2009