Quick and Easy Eggs

By Hklbrries

Cooking incredible eggs can be quick and easy, especially when hard-boiling or using the microwave to prepare them.

Perfect Hard-Boiled Eggs:

Place eggs in saucepan large enough to hold them in a 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 eggs).

Drain immediately and serve warm, or cool completely under cold running water or in bowl of ice water, then refrigerate.

Tips:

Very fresh eggs can be difficult to peel, so buy and refrigerate them 7 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-boiled eggs are easiest to peel right after cooling, which causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on counterop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

Ingredients

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Preparation

Step 1

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