- Cook Time:
- 24 min
- 2 eggs
Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
Drain water and immediately run cold water over eggs until cooled.
If cooking more eggs, they should fit in the saucepan in a single layer.
Add a few minutes cooking time for extra large eggs.
For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.
Cool eggs quickly once cooked by placing them in cold water. Rapid cooling helps prevent a green ring from forming around the yolks.
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.
Keep a supply of hard-cooked eggs in your refrigerator for quick meals and snacks. Use hard-cooked eggs within one week.
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.