Hard Cooked Eggs

1.  Place eggs in single layer in saucepan.  Add enough tap water to come at least 1 inch above eggs.  
2.  Cover.  Quickly bring just to boiling.  Turn off heat.  
3.  Let eggs stand, covered, 15 minutes for large eggs (12 minutes for medium, 18 for extra large).   
4.  Immediately run cold water over eggs or place them in ice water until completely cooled.  
5.  To remove shell, crackle it by tapping gently all over.  
6.  Roll egg between hands to loosen shell.
7.  Peel, starting at large end.  Hold egg under running cold water or dip in bowl of water to help ease off shell. 

3 thoughts on “Hard Cooked Eggs

  1. If you add a pinch or two of salt to your water while it’s boiling the eggs are much easier to peel. I must make boiled eggs about once per week because we use them a lot in salads around here.

    Also, a lot of people mess up their eggs by trying to peel them using their fingernails. Don’t do this. Use your actual fingers when trying to peel the eggs. This causes much less damage.

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