Hard Boiled Eggs

It's how I boil eggs too, but I only leave them in the hot water for 18 minutes and I remove the pan from the hot surface...no darkening of the yolks and they are fully cooked.

bon appetite !!!

The shells were super easy to peel. I poked a tiny hole at one end of each egg prior to cooking. Love this recipe!

One thing I find so I don't have to put a hole in the eggs is this: If I let the eggs come to room temp before placing them in the water, they don't crack.

I place my eggs into a pan filled w/COLD tap water, bring to a roiling boil, turn off the burner, cover pan and let sit for 15 min., I then run them under cold tap water briefly, then refrigerate. Works every time!

That is the way I do it. The cold water is important because it keeps the eggs from over-cooking.

2pts

I raise chickens so I've always got fresh eggs. When I boil them I put a small crack in each one by gently tapping on the counter. I always put 3 tablespoons of sea salt in mine and bring to a boil for 10 minutes then drain and then run cold water on them. They come out perfect (for me anyway) each time.

Martha Stewart says the correct name is Hard Cooked Eggs. Boiling is the cooking process. Also, she recommended making a small hole [nail size] in the top of each egg before setting the eggs into the cold water. After eggs are in pot, bring water to boil without covering pot. After water comes to a boil, cover pot with a lid and let set 10-12 minutes . Quickly remove pot from burner and decant hot water. Fill pot with cold water, decant. repeat a few times. Put eggs in a ice bath bowl to cool down eggs (about 5 minutes). Eggs are ready to peel or put unpeeled into refrigerator to store.

If you put just a dash of vinegar (any kind) in the water any eggs that crack will not leak.