Hard Boiled Eggs


Do a web search on "Cooking hard boiled eggs" and you will get 1.7 million entries. Seems a little silly for such a simple subject. My mother taught me how to do this when I was 10 years old. It is rather easy and I will pass the recipe on to you.

Ingredients:

Directions:
  1. Put the eggs in a 1 to 2 qt saucepan and fill with enough cold water to cover them with at least 1/2" of water above the eggs.
  2. Heat the pan on high until the water starts to simmer and then reduce the heat to a level that keeps the water simmering but not boiling.
  3. Simmer for 10 minutes.
  4. Pour the hot water out of the saucepan and fill the saucepan with cold water.
  5. After about a minute, drain the water out of the saucepan and crack the shells completely.
  6. Fill the saucepan with cold water again and let sit for 2 to 3 minutes.
  7. Peel the eggs.
Notes:
Sometimes the eggs are hard to peel. I believe this has to do with the age of the egg and is not really a big deal. Most of the time you are going to chop up the egg and use it in a recipe. If the egg is hard to peel, push a teaspoon through it, break it in half and then remove the insides of the shell with the spoon.
When fresh eggs are hard boiled, they should be refrigerated within two hours of cooking and used within a week. Keep them in a small bowl with plastic wrap covering.