Perfect Hard Boiled Eggs

1If 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.


  • 12 Large Eggs

  • Directions:

    1. Place eggs in a single layer in a large saucepan. Add enough cold water so it is about 1 inch above the eggs.
    2. 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.
    3. Let eggs rest covered in the saucepan for 12 minutes.
    4. 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.


-  If only cooking a half dozen, use a medium sized saucepan instead of the large saucepan.


- 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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