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Prep Time: 1 minute
Cook Time: 15 to 22 minutes
Makes: As desired
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Here’s How
- PLACE eggs in 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 EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
- DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
Video Demonstration
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Watch a video demonstration by Chef Jeffrey Saad.
See how easy it is to make PERFECT HARD-COOKED EGGS.
Play this video
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Enjoy
Insider Info
- Hard-cooked, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.
- Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction 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. Our method - cooking eggs in hot, not boiling, water, then cooling immediately - minimizes this.
- Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
- Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
- 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 brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
- Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- To peel a hard-cooked 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.
- Storage time: In the shell, hard-cooked 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.
- High altitude cooking: It's almost impossible to hard-cook eggs above 10,000 feet.
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Average Rating
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Nutrition Information
Per Serving
Excellent Source: choline
Good Source: protein
calories: 71
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 0g
monounsaturated fat: 2g
cholesterol: 211mg
sodium: 70mg
carbohydrates: g
dietary fiber: 0g
protein: 6g
vitamin A: 243.5IU
vitamin D: 17.5IU
folate: 23.5mcg
calcium: 26.5mg
iron: .9mg
choline: 125.5mg
vitamin C: 0mg
vitamin E: .7IU
trans fat: 0g
sugars: 0g
potassium: 67.0mg
magnesium: 6.0mg
selenium: 15.8mcg
phosphorus: 95.5mg
vitamin B12: .6mcg
vitamin K: .1mcg
vitamin B6: .1mg
copper: .0mg
vitamin B1 - thiamin: 0mg
manganese: .0mg
zinc: .6mg
vitamin B2 - riboflavin: .2mg
vitamin B3 - niacin: .0mg
omega 3: .0g
omega 6: .6g
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