Hard-Boiled Eggs


Yield:
5 to 6 servings

CATEGORIES
Ingredients
  • Extra-large eggs
Directions

Place the eggs in a saucepan and add enough cold water to cover.

Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.

Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

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    I've hard boiled my eggs this way over a dozen times with no problems. A couple of thoughts. 1. Use room temperature eggs, professional chefs always do, they will cook more evenly. 2. Allow the water to come to a full roiling boil. Putting the lid on it will make this happen a little faster. 3. If you are using an electric stove take the pan off the burner. With a gas stove the heat stops immediately when you turn off the burner, an electric stove burner retains heat for some time. 
     
    Personally I drain the pan with the eggs still in it, wait a couple of minutes, and cover with cold water. Then start peeling under cold water. Sometimes the shells stick, sometimes they peel right off. I usually start with cracking the egg by rolling it around really well on the counter then start peeling at the fat end of the egg, trying to get under the placenta layer.
    After the eggs have been removed from the burner to sit for 15 minutes should the pan be covered for those 15 minutes?
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    This recipe is featured in:

    Breakfast for Dinner