Ingredients
- Egg
- 1/2 teaspoon per quart of water
- baking soda
Preparation
Step 1
Hard-Boiled?
Not Hardly Although we often call them “hard-boiled” eggs, what you’re really after Is “cooked-until- solid” eggs. Our favorite method: Bring water-covered eggs just barely to a boil, turn off the heat, cover with a lid, and wait 10 to 15 minutes (shorter for moister yolks; longer for drier yolks), if you cook them at a rolling boil, they may crack and overcook.
PEEL EASY
After cooking and draining hard- boiled eggs, cover with ice water and cool briefly. Gently tap each egg once on the counter to crack the shell; return to water and cool 20 minutes. The water works under the shell, making peeling easier. If your eggs are very fresh, adding baking soda to the cooking water (1/2 teaspoon per quart of water) also helps.