Eggs are cheap. They’re a great source of protein and fat. And they are tasty.
I’ve been eating them hard boiled recently–but I’ve failed to cook them long enough a few times & overcooked them others…so my post today is on the basics of hard boiled eggs (with apologies to those of you who are better cooks than I am.)
Later this week I’ll post recipes for eggs–send any favorites my way!
How to hard boil eggs (from Martha Stewart)
Makes 1 dozen
- 12 large eggs, room temperature
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.
How to peel your hard boiled eggs (from Real Simple)
It’s not only how you crack the shells but also how you cook the eggs that determines how easily they will peel.For shells that slip right off, place the eggs in a pot filled with enough water to cover them by one inch, recommends Howard Helmer, national representative of the American Egg Board, in New York City. Heat the water on top of the stove on high until it comes to a rolling boil. Remove the pot from the heat and cover with a tight-fitting lid. After 15 minutes, drain the water from the pot and run cold water over the eggs. This stops the cooking process. Once the eggs are cool to the touch, tap one on a countertop until it’s covered with cracks, then roll it on a countertop under the palm of your hand. Start peeling from the large end.
How to make your cooked eggs last longer (Real Simple)