Recipe - Happy Lentil Hot Salad

4 Eggs
2 qt Water

Lay the eggs in a tall pan and add enough cold water to cover by 1inch,
for 4 eggs about 2 quarts of water. Set over high heat and bring just to
the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
When the time is up, transfer the eggs to the bowl of ice cubes and water.
Chill for 2 minutes while bringing the cooking water to the boil again. The
2 minute chilling shrinks the body of the egg from the shell. Transfer the
eggs (6 at a time only) to the boiling water, bring to the boil again, and
let boil for 10 seconds, which in turn expands the shell from the egg.
Return the eggs to the ice water, cracking the shells gently in several
places. Chilling the eggs promptly prevents the dark line form forming, and
if you have time, leave the eggs in the ice water for 15 to 20 minutes
before peeling. Chilled eggs are easier to peel. To peel, crack an egg all
over by gently tapping it against the sink. Then, starting at the large
end, and holding the egg either under a thin stream of cold water or in the
bowl of ice water, start peeling. As soon as you have peeled it, return the
egg to the ice water so that it will continue to chill. To store, they will
keep perfectly in the refrigerator, submerged in water in an uncovered
container, for 2 to 3 days.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Julia
Child, "The Way To Cook" From the TV FOOD NETWORK (Show # CL9107
broadcast 04141998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10101998

Recipe by: Julia Child

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