Perfect Hard Boiled Eggs
If
you want your eggs not to be rubbery and hard, this is a sure-fire
way to cook them. The yolks will be a bright golden yellow and not a
green ring in sight. The whites will be just the right tenderness
and firm enough for deviled eggs.
Ingredients:
- 12 Large Eggs
-
Directions:- Place eggs in a single layer in a large saucepan. Add enough cold water so it is about 1 inch above the eggs.
- Place saucepan on burner, turn heat on high and bring the water to a boil. Boil gently for 1 minute, cover and remove from heat.
- Let eggs rest covered in the saucepan for 12 minutes.
- Drain and run cold water over eggs until they are cooled. You will have to drain them a couple times until the water stays cool. Or place them in a bowl of ice water to cool them quicker. On your countertop, tap the egg at the widest end to crack the shell, peel and serve.
Comments:
-
If only cooking a half dozen, use a medium sized saucepan instead of
the large saucepan.
Tips:
- If the eggs are hard to peel, place them in the refrigerator for a couple of days before peeling. Of what I have read, it is best to buy your eggs a week before so it is easier to feel. Apparently, the fresher the egg the harder it is to peel.
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