Hard Boiled Eggs

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“Hard Boiled Eggs”

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This is the best way to cook hard boiled eggs every time without overcooking or undercooking. No more green rings around the yolks!

Check out my other video on how to best peel a hard boiled egg here: https://youtu.be/AM4FPhIZULs
AND
How to tell Hard-Boiled Eggs from Raw: https://youtu.be/6JKl1RKfnFM

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Recipes

Ingredients

Water
2 eggs

Did you know? Eggs travel from the farm to the store in less than a week.

Instructions

Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
Drain water and immediately run cold water over eggs until cooled.

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Notes

If cooking more eggs, they should fit in the saucepan in a single layer.

Add a few minutes cooking time for extra large eggs.

For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.

Cool eggs quickly once cooked by placing them in cold water. Rapid cooling helps prevent a green ring from forming around the yolks.

To peel a hard boiled egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.

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