How to Make Easy Hard Boiled Eggs

Properly cooked hard-boiled eggs have a firm, solid yellow center.

An under-boiled egg has a mushy, unappealing looking yolk while an over-cooked boiled egg has a green-gray ring around the yolk and a tough white. Neither is the result you are going for. The trick is to find the middle ground, where you can cook a perfectly firm, yellow yolk and a tender white. When the eggs cook gently in hot water, this perfection is found.

Things You'll Need

• Saucepan

Instructions

1. Place a layer of eggs into the bottom of a saucepan.

2. Fill the pan with cold water until it is about 1 inch over the eggs.

3. Place the pan on your stovetop and set the heat to high.

4. Cook until the water starts to boil. Immediately remove the pan from the burner and cover the pan.

5. Allow the eggs to sit in the hot water for 15 to 18 minutes.

6. Drain the water from pan. Peel and serve or refrigerate until ready to serve.

Tips & Warnings

• Hard-boiled eggs are easier to peel if you allow them to cool first.

• Fresh eggs are more difficult to peel; purchase eggs and allow them to sit in the refrigerator for about a week before hard-boiling them.

• Store hard boiled eggs in the shell for up to a week. After peeling, eat the egg within a day.

• Peel a hard boiled egg by tapping it on a countertop until the shell cracks all over the egg. Roll the egg between your hands and start peeling from one end. While peeling dunk the egg into a bowl of cold water to remove bits of shell.

• Do not microwave eggs in their shell; they will explode.

References

• Incredible Edible Egg: Basic Hard-Cooked Eggs
• Real Simple: How To: Hard-Boil an Egg
• YouTube: Bethenny Bakes: Bethenny Frankel Shows You How to Make the Perfect Hard Boiled Egg: Dec. 2007