How to make hard-boiled eggs


Fill a medium-sized pan with water (not hot), just out of the tap. Put the pan with eggs (I make three or more) on the stove set to high and bring to a boil. Once you see the water boiling watch it for one full minute, then move the pan off the heat, put on a lid and set a timer for 12 minutes. Don't overcook them, or the yolks will get greenish, and the egg will be rubbery. You want bright yellow yolks and a creamy texture to the white of the eggs.


After twelve minutes, take the eggs out of the pan (I have a special slotted spoon for this) and put them in a bowl with cold water (I even put it a few ice cubes to make the water colder). Wander off for about a half hour (or longer is fine), then peel them, put them in a zip-lock bag and put them in the fridge.

I like my hard-boiled eggs cold, so I usually leave them in the fridge overnight, or at least for an hour or so. Also I like my hard-boiled eggs lightly salt-and-peppered, with some slices of cheese, and crackers. Enjoy!



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