How to Hardboil and Egg the Easy Way

Place 1 dozen eggs in a single layer in a large saucepan. Don’t 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 15 minutes. Drain water and run cold water over the eggs for a couple minutes, or place them in ice water until cool enough to handle. Drain thoroughly.

To peel eggs perfectly every time, wait until they’re completely cooled. Gently tap both ends of egg on countertop, then roll it on counter or in between the palms of your hands gently. Under cold running water, peel off the shell, starting at the larger end.

See Also:  Preserving Produce: Storing and Freezing



Please enter your comment!
Please enter your name here