Things You'll Need
Heavy saucepan with cover
A hard-boiled egg is an easy-to-cook and easy-to-eat food that is high in protein and a good source of vitamin B12. One large egg is low in calories (approximately 70); however, the egg yolk is high in saturated fat and cholesterol. Prepare hard-boiled eggs in a quantity of six or more, as they will store well in the refrigerator for up to one week if left in their shells. Hard-boiled eggs can be eaten whole, sliced, or made into egg salad.
Place eggs that are three to five days old gently in the bottom of a heavy saucepan. Make sure the eggs are not stacked and have room to move around. Fill the pan of eggs with cold water about 1 inch above the eggs.
Heat the pan on a burner set on high until the water comes to a rolling boil. Turn the stove to the low setting once the water is boiling and place a tight-fitting cover on the pan. Set a timer to 10 minutes for large-sized eggs and let them continue to cook.
Remove the pan from the heat immediately once the 10 minutes is up. Gently remove the eggs and place them in a bowl of ice water for several minutes. Drain the water and refill the bowl with ice water. Let the eggs cool for an additional five minutes.
Drain the eggs and serve immediately. Place unused eggs, still in the shell, in the refrigerator for future use. The eggs will stay fresh for up to one week.
Cooling the eggs immediately after cooking will prevent a dark ring from appearing around the yolk. Boil jumbo-sized eggs 12 minutes to fully cook the yolk. Cook soft-boiled eggs in the same manner, but reduce the boiling time by three to four minutes. Hard-boiled eggs that are made with one-week-old eggs peel more easily than fresh eggs. Peel eggs by cracking the entire shell and rolling the egg between your hands to loosen and remove.