Description
These perfect hard boiled eggs really do come out perfect every time. My family loves hard boiled eggs. I usually cook 18 at a time and they last about 2 days.
Ingredients
Scale
- 1 dozen eggs
- enough water to cover the eggs
Instructions
- Place one dozen eggs, in a single layer, in the bottom of a large pot.
- Fill pot with cold water just high enough to cover the eggs. Place lid on the pot.
- Put the pot on the stove and turn to high.
- Once water is at a roaring boil, turn off the heat, but leave pot on the hot stove. Set the timer for 12 minutes.
- While the eggs are cooking, fill a large bowl with ice water.
- When the 12 minutes are up, transfer eggs with a slotted spoon, or small strainer, into the bowl with the ice water. Let eggs cool for about 5 minutes.
- In order to peel, take egg out, crack it on the counter all around the egg. I usually put a couple paper towels down first. Rinse off any little pieces of egg shells. Then put eggs in an air tight container and into the refrigerator.
Notes
The older the eggs the easier they are to peel. I know that some people put vinegar in their water to make them easier to peel, but I think that makes the eggs taste, well, like vinegar. Just use eggs that have been in your fridge for a week and a half.
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Category: Snacks