How to Make Hard-Boiled Eggs

Cook hard-boiled eggs in hot water and avoid boiling; peel when eggs are cooled.


| 2013 Guide to Backyard Chickens


For easier peeling, use eggs that are 7 to 10 days old. Pack hard-boiled eggs for lunch, slice or cut into wedges for tossed salad, dice for egg salad, or color and decorate for Easter.

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Basic Egg Recipes
 

How to Make Hard-Boiled Eggs

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan.

Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).



Drain immediately and serve warm, or cool completely under cold running water or in bowl of ice water, then refrigerate.

Insider Info for Making Hard-Boiled Eggs

Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked too long or at too high a temperature. This method — cooking eggs in hot, not boiling, water, then cooling immediately — minimizes this.







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