Hard Boiled Eggs

Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees).

Yield:
1 to 6 eggs
Category:
Lunch and Sandwiches
Cuisine:
American
Prep Time:
5 min
Cooking Time:
25 min
Total Time:
30 min

INGREDIENTS:

  • 1 tray of ice cubes (optional; for serving cold)
  • 3 Litres water
  • 1 to 6 large eggs

DIRECTIONS:

  1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
  2. Bring the water to a boil in a large pot. Carefully lower eggs into a pot and continue to boil for 1 minute. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 10 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
  3. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)

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