How to Boil a Hard Cooked Egg
Hard-boiled eggs are meant to have a firm yolk. If the egg is overcooked, the yolk will have a greenish ring around the yolk when the egg is cracked, and the proteins in the egg will become rubbery or tough. Eggs used to make hard-boiled eggs are those that are nearing their expiration date. Fresh eggs used for hard-boiled eggs generally are harder to peel. Does this Spark an idea?
Instructions
-
-
1
Set out the number of eggs you intend to hard boil so that they warm to room temperature. This takes about 30 minutes. Eggs are less likely to crack during cooking if they are at room temperature.
-
2
Gently place the eggs in a saucepan in a single layer. Do not drop the eggs in the pan or they will break. Run cold water in the pan to cover the eggs by about 1 inch.
-
-
3
Place the pan filled with water and eggs on the stove burner. Turn on the burner to "High" heat. Bring the eggs to a rapid boil.
-
4
Remove the pan from the burner when the water starts to boil rapidly. Cover the pan with a tight-fitting lid and set it aside.
-
5
Let the eggs sit for 12 to 19 minutes, depending on the egg size. If using medium-sized eggs, let the eggs sit covered for 12 minutes. If the eggs are large, let the eggs sit for 17 minutes. If using extra-large eggs, let the eggs sit for 19 minutes.
-
6
Remove the cover when the eggs are done cooking. Run cold water in the pan and let the eggs sit for 10 minutes in cold water. Peel the eggs or store them in the refrigerator until they are ready to use.
-
1
Tips & Warnings
If you are making hard-boiled eggs for deviled eggs, lay the carton of eggs on its side with the eggs inside for one day before boiling to help center the yolks.
