Thanks for your comment about the Saffron. As I mentioned on this recipe I have not use it before and therefore didn’t have any idea on how expensive Saffron is. After confirming on how expensive it is I now understand why they don’t hardly use this stuff in our Arroz Caldo in the Philippines. Arroz Caldo is supposed to be cheap and affordable for most people.

Robert Colinares

I can offer a couple of tips on how to *always* turn out perfectly-cooked hard boiled eggs. This technique works for almost any quantity of eggs, from one to a dozen.

- Put your eggs in an pot that will allow you to cover them with 1″ of water.

- Bring the pot to a boil. As soon as you reach a boil, cover the pot and turn off the heat.

- After 12 minutes, put the pot in the sink and run cold water over the eggs. You could also just drain the pot and add ice and water. This quick-chill will ensure you get bright yellow yolks without any icky gray discoloration.

- Lastly, the biggest things that makes hard boiled eggs difficult to peel has nothing to do with how their cooked. It’s all about the age of the eggs. If you have a choice, use the oldest eggs you’ve got. They will have dehydrated a little bit, and this will pull the membrane away from the shell. If I know I’ll be making hard boiled eggs ahead of time, I buy them a week in advance. It makes a huge difference.

Great web site you’ve got!

now i can just cook it at home anytime i feel like eating it!!!

joanne