HOW TO NOT COOK THE PERFECT HARD-BOILED EGG OR OTHER THINGS YOU WANT TO FAIL AT DOING

PART 1: THE SET-UP
I owned a catering business
Learned from some great chefs.
One thing I learned among a zillion cooking things was how to ALWAYS cook a PERFECT HARD-BOILED EGG.

PART 2: WHAT EXACTLY IS A PERFECT HARD-BOILED EGG?
It is pure, lovely yellow on the inside with no green.
It peels very easily (tell you why in a bit)

PART 3: WHY THIS IS IMPORTANT TO YOU.
You already know people who can tell you exactly how to be successful at what you want to do because these people have already done what it is you want to do.
You ignore their skills, knowledge and practical experience and screw up what you want to do anyway.

PART 4: My lovely friend NANCY K.
Really great cook.
Smart, very flexible about ideas, listener and
Will try to do her best each time out.
I have told her and shown her time and again how to SUCCESSFULLY BOIL AN EGG. To be a master chef of the hard-boiled egg.
Problem? She still makes terrible, dark greenish, overcooked and hard-to-peel eggs. WHY?

PART 5: The perfect hard-boiled egg crisis in the world today!
We all, despite the skills, knowledge and practical experience still do it our way with not-so-good results. Why?

PART 6: If you listen to people who know what they are talking about then you can be successful in life.

PART 7: THE PERFECT EGG (You know you were going to write and ask)
Eggs from the refrigerator (that is cold)
Put in rolling boiling water (enough water to heat)
Set your timer for EXACTLY 14 MINUTES...NOT 13 O 15 BUT 14.
In the meantime get a big bowl in the sink with cold water and ice cubes added.
After the 14 minutes scoop eggs out of the pot you drained the boiling water from.
Rinse eggs in ice cold running water.
After a minute place the eggs in the icy water until cooled COMPLETELY.
SIDE NOTES: This icy water stops the cooking process nice yellow yoked interiors.
They are a breeze to peel.
TAKE CARE!
RICK
http://www.Rickieadult.blog.com
http:EzineArticles.com?expert=RickieStk