Eggs Hard cooked

By pattie_d

Ingredients

• Insider Info:
• to to 1 to 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 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
• DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE
• to hard-boiled eggs for lunch to eat out-of-hand. Slice or cut into wedges for tossed salad. Color and decorate for Easter.
• to & Avocado Egg Salad is great by itself or as a sandwich filling. Take Easy Classic Deviled Eggs to your next picnic or potluck. Make easy, elegant Ham & Eggs in Puff Pastry for a special brunch.
• 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.
• to microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
• to To to 10 to 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.
• to to are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
• To to to hard-boiled 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.

Details

Preparation time 1mins
Cooking time 15mins
Adapted from incredibleegg.org

Preparation

Step 1

Storage time: In the shell, hard-boiled 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.