Divine Hard-Boiled Eggs

Divine Hard-Boiled Eggs

293 Reviews 37 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    2 h 50 m
rockyroad
Recipe by  rockyroad

“These hard-boiled eggs are cooked perfectly every time without turning the yolks green.”

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Ingredients

Adjust Servings

Original recipe yields 12 eggs

Directions

  1. Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

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Reviews (293)

Rate This Recipe
Chefini
636

Chefini

Makes perfect hard boiled eggs. If you plan on using the eggs immediately after cooling you can tap them with a spoon to slightly crack the shells before placing them in the cold water. The shells will peel off like butter in about an hour letting you skip the refrigerator step. This recipe produces gorgeous firm eggs with brilliant yellow yolks and deviled eggs have never looked better! Thanks for sharing!

gail
628

gail

This is the method I use and it always works perfectly. Another hint...If you are making deviled eggs, or a dish where it is important the yolk be centered...try this trick...while the eggs are still in the carton, place a rubberband or two around the carton and place in refrigerator on its side. Leave on side overnight prior to cooking and you will have perfectly centered yolks every time!

QUASINAUGHT
295

QUASINAUGHT

For the longest time I did not know how to boil eggs the correct way. As silly as this recipie may seem I think it is a must to have on this site for the new cooks.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 72 cal
  • 4%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 0.4 g
  • < 1%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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