There isn’t much to say about this recipe, but it’s a basic one that ought to be in your cookbook somewhere. I’ve been making more of these lately so we can dye them for Easter eggs.
1. Wash eggs to be hard-cooked in warm soap and water.
2. Place eggs in a single layer in an enamel, glass, or steel pan.
3. Add enough tap water to come at least 1 inch above the eggs.
4. Cover the pan and rapidly bring the water to a boil. Then turn off the heat. If you’re using an electric range, take the pan off the burner.
5. Leave the cover on the pan. Let large eggs sit for 15-17 minutes; medium eggs about 3 minutes less; extra-large about 3 minutes more.
6. Heat retained in the water will continue to cook them, so remove eggs with a slotted spoon and transfer to a bowl of ice water. Cooling helps prevent the green rings that sometimes form around the yolks.
Don’t worry if the eggs crack a little during boiling, because they are still cooked and perfectly edible. If you dye them, part of the egg underneath the shell will be colored, but since most egg dyes are food-safe it won’t matter.
To eat them, tap the eggs gently on a hard surface to make cracks, then gently peel off the shell.
Slice or cut them into chunks, sprinkled with a little salt. Chop them for an egg salad sandwich or crumble them for a salad. Or make them into deviled eggs — see my recipe here.
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