Recipe courtesy of Michele Urvater

Hard Boiled Eggs

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  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 8 servings
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Ingredients

8 large eggs, preferably a week old

Directions

  1. Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1 inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute. 
  2. When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week.

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