Hard-cooked eggs are great food to have on hand as their uses are so versatile. Not only are they super delicious on their own, but they’re great in sandwiches, chopped up on salads and the foundation for all devilled eggs. The trick to great hard-cooked eggs is not over-cooking them, which can leave a grey ring around the yolk and make their texture a bit rubbery.
Things You'll Need
- A pot with a lid
Step 1Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid.
Over high heat, bring your eggs to a rolling boil.
Remove from heat and let stand in water for 12 minutes for large eggs. Reduce the time slightly for smaller eggs, and increase the standing time for extra-large eggs.
Drain water and immediately run cold water over eggs until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.
- For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.
- To peel a hard-cooked egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.
- Hard-cooked eggs with the shell on and kept in a sealed container will keep for 1 week in the fridge.
- To determine whether an egg is hard-cooked or raw, spin it! If it spins round and round evenly, it is hard-cooked. If it wobbles while spinning, it is a raw egg.