Perfectly Boiled Eggs

Place eggs in a saucepan large enough to hold them in single layer.  Add cold water to cover eggs by 1 inch.  Heat over high heat just to boiling. Remove from burner. Cover pan. Let the eggs stand in hot water about 10 minutes for large eggs (8 minutes for medium eggs; 10-12 minutes for extra large).

Drain immediately and serve warm, or cool completely under cold running water or in a bowl of ice water, then Refrigerate.


Easier Peeling: 

For eggs that peel more easily, use eggs that are 7 to 10 days old.  Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This time allows the eggs to take in air, which helps separate the membranes from the shell.  Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To Peel a Hard-boiled Egg:

Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

No More Green:

The greenish ring that can sometimes form around hard boiled yolks, is harmless but unsightly and not very appearing to eat.  This occurs as a result of a reaction that occurs between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. This method of cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.

Uses for Hard Boiled Eggs:

Pack hard-boiled eggs for lunch. Slice or cut into wedges for tossed salad. Dice for egg salad. Color and decorate for Easter. Used in recipes such as Creamy Southern Style Potato Salad.  And who doesn’t like Perfectly cooked bacon with Perfectly Boiled Eggs?

Storage time:

In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

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