How to Cook a Hard-boiled Eggs

When cooked properly the yolk of an egg will remain yellow.

Hard-boiled eggs can be eaten plain, or mixed with salad dressing to make egg salad, or deviled eggs. With an average of just 77 calories per hard-boiled egg and 6 g of protein, they are both low calorie and nutritious. That being said, hard-boiling an egg to perfection is one of those culinary skills that eludes many people. Ultimately, when a hard boiled egg is cooked properly the shell will peel easily and the yolk won't be green in hue.

Things You'll Need

• Eggs
• Pot with lid
• Vinegar
• Salt
• Slotted spoon
• Knife
• Bowl
• Ice

Instructions

1. Place the eggs in a single layer at the bottom of a large pot. Use eggs that are not expired, but a few days old; brand new eggs don't peel as easily.

2. Cover the eggs with about 1 to 2 inches of water. Add 1/2 tsp. vinegar and 1/2 tsp. salt to the water to help prevent the eggs from cracking, prevent white from running out of cracks if they do occur, and make them easier to peel.

3. Place the pot on the stove and set the burner to medium-high. Bring the water to a boil and take the pot of the stove.

4. Reduce the heat on the stove to low and put the pot back on the burner. Allow the eggs to simmer for 60 seconds.

5. Take the pot back off the stove and put the lid on it. Let the eggs sit in the water for 12 minutes.

6. Remove one egg from the pot with a slotted spoon. Run the egg under cold water for 2 minutes. Cut the egg in half with a knife. If the egg is done remove all the eggs from the pot and place them in ice water for five minutes. If it is not done yet let the remaining eggs sit in the hot water for another five to 10 minutes before removing them.

References

• Simply Recipes: Hard Boiled Egg
• Nutrition Data: Hard Boiled Egg
• "Home Comforts: The Art and Science of Keeping House"; Cheryl Mendelson; 2005