Hard Boiled Eggs

By lovenaples

Ingredients

• Bring your eggs to room temperature before cooking:
• Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely.(approximately by 1 inch
• As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid.
• Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.
• After 17 or 20 minutes (depending on size of your eggs), remove lid and drain off water from the eggs.
• Transfer the eggs to the bowl of ice cubes and/or cold water. NOTE: While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.
• Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs (see below for How To Peel Hard-Cooked Eggs Easily

Preparation

Step 1

Overcook causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.

Transfer the eggs to the bowl of ice cubes and/or cold water. NOTE: While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.

Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs (see below for How To Peel Hard-Cooked Eggs Easily

A quick test to ensure that your eggs are hardboiled: When eggs have cooled, spin them on a hard surface (just like you would spin a top). If the eggs spins quickly without taking off or flying off in one direction, the egg is hard boiled and finished. Undercooked eggs (or uncooked eggs) will have a wobbly and unsteady spin