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Originally Posted by chattiesmom  Ann probably went to the store for more eggs. Surely she will try ALL of the methods presented to determine once and for all which is best 
A good pot is essential - so if you don't have good stainless steel cookware, then a trip to the potshop is in your future. Method #1 - Preferred method Use eggs that have been in the fridge for several days - they will peel easier Place eggs in pot - with or without the paper towel - I have TowneCraft and I have used paper towels with success. Cover eggs with cold water - filtered is best Add a glug glug of vinegar and a pinch of baking soda Put on stove and turn on medium When water comes to a full roiling boil, add a dash of salt Let eggs boil for 5 minutes Turn off stove and let eggs cool in the water - they finish cooking This is important -- use one egg to crack another - tap them against each other The shells should almost fall off under running water Method #2 is what I use when I'm in a hurry -- Place eggs in pan, fill with hot tap water Turn burner on high Go in sewing room and forget eggs Run to kitchen saying bad words when the eggs explode due to all the water evaporating and the eggs cooking over high heat in dry pan Toss exploded eggs and clean stove Scrub pan Retry using Method #1 |
I have done that so many times... put water on to boil and forget it until I smell the smell of a pot burning!
So.... where I grew up tea was what we would now call Sweet tea.. did not know there was anything different as far as Iced tea goes for many years. Also, my mom used to make sasafase (i know i spelled it wrong) tea.. it was a root and so good. She made it as a hot tea. I never see that anymore.