How to: Hard-Cooked Eggs

You’re probably thinking, “Girl, you are in trouble if you can’t make a hard-cooked egg.” And you would be right if I couldn’t, but in the spirit of Easter and its staple, the egg, I have included a basic that many may already know and some may appreciate knowing. The how-to of cooking the best darn egg. I detest a dry yolk and cringe at the thought of the putrid green color of an overcooked yolk so I again turn to my trusty BHG cookbook for the how-to on creating a tasty and visually appealing hard-cooked egg. Voila, it CAN be done.



Hard-Cooked Eggs
*Minimize the chance of having a harmless but unattractive green ring from around the yolk by timing the cooking carefully. Cool hard-cooked eggs in ice water.

Have it:
Desired # of large eggs
Cold water

Do it:
1. Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain.

2. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

3. To peel a hard-cooked egg, gently tap it on the countertop, then roll it between the palms of your hands. Peel off the eggshell, starting at the large end.

* Note: if you have extra-large eggs, let them stand in the boiled water for 18 minutes.


Source: Better Homes & Gardens New Cookbook, the red & plaid one baby.