Monday, November 25, 2013

Foolproof Hard-Boiled Eggs

Funny thing is that I called them hard-boiled but I don't actually boil the eggs to cook them.  If you want pretty little yellow yolks with no green edges on the yolks this is the way to do it.  

Foolproof Hard-Boiled Eggs

1 Dozen eggs (the fresher the eggs, the harder they are to peel)

Place eggs in a deep saucepan and cover with cold water by 1-1/2 inches.
 Bring to a boil that is really bubbling. Shut off heat. Cover and let sit for 10 minutes.
 Drain.
 Add ice and water to cool eggs. 
 Perfect!

16 comments:

  1. This is exactly how my husband cooks our hard boiled eggs, works every time!

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    1. It's a no brainer, mostly. I have walked off waiting for it to and it boils a little longer than I wanted it to before I shut it off. LOL

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  2. I agree, this is the best way to do it! Thanks for sharing on Tasty Tuesdays! Happy Thanksgiving week! HUGS!

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  3. I actually just started cooking my eggs this way. Its my only way now!!! Would love for you to come over and share and visit other blogs at http://mommyondemand.com/create-bake-7/

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  4. Thanks for sharing at the Foodies and Crafties Soiree!

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  5. That's pretty much how I cook my hard boiled eggs as well. I haven't tried the ice trick, but I'll remember it when I need the eggs in a hurry. Thanks for linking up to Tapas Tuesday Social Happy Hour. I'm sure this post will be useful to many people :)

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  6. Just wanted to stop by to let you know that I chose to feature your recipe (that you linked up last week) for Tasty Tuesday this week! Thanks for stopping by Tasty Tuesday and hope to see you there again soon!!

    http://www.weststreetstory.com/tasty-tuesday-39/

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  7. That's how I do it, too! But I don't bother with ice water. I just fill the pan with cool water, drain and repeat a few times. My boys like the eggs a little warm still.

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  8. Depends on what I am making. Egg salad or on salad needs chilled but if I put it in the egg gravy they can be warmer. So easy!

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