Ready In23 m
“Hard cooked eggs are great sliced and eaten on their own or in a variety of salads, sandwiches, appetizers or main dishes. Master the basics and explore the possibilities.”
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Original recipe yields 6 servings
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
- Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
- Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.
Reviews (9)Rate This Recipe
Great basic instructions! There definitely is a difference between hard-cooked and hard-boiled. I used this method for pickled eggs. After I drained them (whether hard-cooked or hard-boiled) I submerge them in ice water. I've never had the awful green ring by doing this and they're easy to peel.
This method worked out perfectly. i have tried it a couple of times and wouldn't do it any other way! This time I used only 3 eggs because that is all I needed for the recipe that i way doing. it should work for any amount of eggs! just be sure that they aren't too crowded in the pan.
I've been cooking eggs the wrong way for a very long time! I'm so glad I came across these instructions. The eggs turned out beautifully and no green ring. I let the large eggs sit in the hot water for 16 minutes (I was a little nervous) and they were thoroughly cooked and wonderfully tender!
Amount Per Serving (6 total)
- 71 cal
- 5 g
- 0.4 g
- < 1%
- 6.3 g
- 211 mg
- 147 mg
Based on a 2,000 calorie diet