I found this blog article several years ago and have made hard-boiled eggs this way ever since. Elise Bauer over at Simply Recipes takes all the credit for teaching me how to make a way better hard-boiled egg. Here’s how:
- Put your eggs in a saucepan and cover with an inch or two of cold water. You can add a Tbs. of vinegar to keep the egg whites from cracking while cooking (optional) and a 1/2 tsp. of salt to make peeling them easier.
- Bring the cold water to a boil. As soon as the water begins to boil, take your saucepan off the burner, reduce heat to low and return your pan to the burner. Let the eggs simmer for 1 minute. After 1 minute, remove the pan from the heat and cover for 12 minutes.
- Remove eggs with a slotted spoon and transfer to a bowl of ice water or you can cool down the eggs by straining the hot water out of the pan, then filling up your pan with cold water, straining the water again and repeating this process until the eggs have cooled. After they have cooled, your eggs are ready to be peeled or stored in the frig (up to 5 days). Enjoy!
About Simply Recipes:
‘Unlike most of the large recipe sites that you might find on the Internet with tens of thousands of recipes, Simply Recipes is my personal website, with only a few hundred recipes, all tested by me, my family or my friends.’
{To read the full article, go here: ‘How to Make Perfect Hard Boiled Eggs’}
