How to Hard Boil Eggs Recipe
How to Hard Boil Eggs
In this method, the cooking water must come to a full boil, then the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking. You're less likely to find the harmless but unattractive green ring that sometimes forms around the cooked yolks (a reaction between the sulfur in the white and iron in the yolk).
- Metropolitan Market Organic or U-Pick Eggs
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Bring to a boil over high heat then immediately turn off heat and remove from heat. Cover pan and let eggs continue to cook for 12 minutes if eggs are large (9 minutes for medium eggs; 15 minutes for extra-large).
- Drain eggs immediately. Cool completely under cold running water or in bowl of ice water. Refrigerate for up to 1 week. Once peeled, eggs should be eaten the same day.
- Cook's Tips:
- Eggs are easiest to peel right after cooling. Gently tap egg on countertop until shell is finely crackled all over . Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.
- Very fresh eggs can be difficult to peel. To ensure easily peeled hard-boiled eggs, buy and refrigerate them a week to 10 days before cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.