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Basic Hard-Cooked Eggs
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| Preparation 2 min. Cooking 10 min. Standing 18 min. Ingredients | |
| Eggs | |
| Water | |
Method
Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled.
Tip
Use eggs that have been in the refrigerator the longest because the less fresh the egg, the easier it is to peel.
Before cooking, prick large end of eggs with a pin to prevent them from cracking.
Cool eggs quickly once the cooking time is up by placing in cold water. Rapid cooling helps prevent a green ring from forming around the yolk.
Peel eggs soon after cooking and cooling.
Keep a supply of hard-cooked eggs in your refrigerator for a breakfast on the run.
To determine whether an egg is hard-cooked, spin it. If it spins round and round, it is hard-cooked.
Use hard-cooked eggs within one week.
To peel hard-cooked eggs, crackle shell then roll egg between your hands to loosen. Begin peeling at the large end. Hold under cold running water or dip in a bowl of water to help ease off the shell.
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