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Ingredients
- 6-12 eggs
Details
Servings 6
Preparation time 2mins
Cooking time 14mins
Preparation
Step 1
Make sure that you have eggs that are several days old.
Put the eggs in a single layer in a saucepan, covered by at least an inch of cold water. Starting with cold water and gently bringing the eggs to a boil will keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking.
Adding half a teaspoon of salt is thought to help both with the cracking and making the eggs easier to peel.
Put the burner on high and bring the eggs to a boil.
As soon as the water starts to boil turn off heat and let sit for one minute. After a minute, remove pan from the heat, COVER, and let sit for 12 minutes.
Either remove the eggs with a slotted spoon and place them in a bowl of ice water or strain the water out from the pan, fill the pan with cold water, strain, fill again, until the eggs have cooled down a bit. Once cooled peel the eggs and store the eggs in a covered container in the refrigerator. They should be eaten within five days.
If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a couple of days; they should be easier to peel then.
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