Basic Hard-Boiled Eggs Recipe
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Hard-boiled eggs are so simple to make. Our method brings the eggs and water to a boil, then immediately stops the boiling and lets the eggs cook, covered, in the saucepan. Eight minutes does the trick, with no green ring around the yolks.
INGREDIENTS
- 6 large eggs
INSTRUCTIONS
- Place eggs in a medium saucepan with a tightfitting lid (the eggs should sit in a single layer). Add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat, then remove the pan from heat, cover, and let the eggs sit in the hot water for 8 minutes.
- Using a slotted spoon, transfer the eggs to a medium bowl of cold water. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool. Drain and peel.
Can you make a larger batch of hard-boiled eggs and store them in the fridge for a few days? If so, with or without shell?
My mother always covered eggs with cold water, one thumb knuckle of water above eggs. Bring to boil, turn down to simmer for 10 minutes. Put a small crack in each egg.(I use the handle of a butter knife) Water gets into the skin and so easy to peel.
Ah, that makes sense.....Just make sure and give yourself enough time to allow the eggs to sit in cold water. Obviously not a dish to make on a work day. :)
Charlene1111, your post reminded me of people I knew in The South who boiled their sweet corn for 20 minutes. Yikes. I'd rather eat hominy!
We Yankees boil our for about three or four minutes, maximum.
if the yolk is still slightly running i would avoid using them in deviled eggs, best to lean on the side of caution rather than leaning on the bowl later if you know what i mean.
yeah,i've been going about making hard boiled eggs all wrong.In fact all the women in my family do it wrong!I think it has to do with our phobia about getting "sick" from undercooked eggs.We boil our hb eggs for a straight 20 minutes...full force boiling. maybe thats why the whole house smells so bad after boiling them to death.lol
You can trust them they are very good but that was very funny!!!
I boiled 12 minutes and yolks don't seem all the way done. Are they still okay to make deviled eggs with? Or can I reboil or do I have to start from scratch?
Its what you learn when you think you koow it all that counts, ha ha.
Glad I checked this out, seems I DON"T know how to boil an egg !
Thanks !
love the method. I leave the eggs 12 minutes. Rinse in ice water. Husband does not eat yolks. Egg yolks slip out easily.
If you're cooking a bigger batch (a dozen or more) you might consider doing it like we do at The New Deli: We bring water to a boil first. THEN pour it over a pot of eggs, to cover. I know in the home kitchen especially, I might easily get distracted and not realize the eggs have reached a boil; this way they come back up to a boil pretty quickly. Less time for me to overlook them over-boiling... THEN, we let 'em simmer on low for 4 minutes, let 'em sit for 20 more, then pour off the water, shake/crack, and refill with cold water. Yes, the shells come off so easy. But this is if you're making quite a few eggs. The above method would probably work fine for smaller batches, without over-cooking the part of the egg sitting next to the pan bottom. (With large batches, you have to watch out for overcooking the bottom parts...)
Philly Ray, thanks for catching that oversight. We've fixed the spelling.
Deborah from CHOW
Eight minutes never works for me, unfortunately I have a ceramic top stove so maybe that's why. Typically I boil for 12 min, replace the hot water with ice water for 2 additional min, then cover and heavily shake until the shells slide right off.
If you poke a hole in the top of the egg, the YOLK ;) will be centered.
I don't know if I can trust the "CHOW Food Team" if they want to call the yellow part of an egg the "yoke". It is yolk!!!