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Dainty Egg and Chive Teatime Sandwiches
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Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.
Typical values per serving:
This recipe was first published in March 2004.