Perfect Hard-Cooked Eggs
Makes in any amount
There are many different methods for hard-cooking eggs. After trying several, this is the recipe that works best for me and I have stuck to it for years. The eggs never overcook get a gray ring around the yolk, seldom crack and are easy to peel. It is best to use eggs that are not too fresh for hard-cooking. However, use before the expiration date.
If you plan to store some of the cooked eggs, let them cool completely, then place in an empty egg carton in your refrigerator for several days. I usually mark them with a non-toxic marker so I know the date and that they are hard-cooked, not raw. See the notes below for additional tips, as well as the similar and related recipes links for ways to use cooked eggs.
- Large eggs (see notes below)
Place eggs in a saucepan large enough to cover with cool water by about 1-inch. Bring to a rolling boil over high heat. Cover and remove from burner. Let set for 16 minutes. Remove from stove, rinse in cold water and add some ice cubes to cool slightly. Remove eggs from the pan and cool before peeling or placing in refrigerator. To peel, crack the egg shell all over by gently rolling it on a counter. Starting at the wide end, remove the peel.
Notes: The cooking time of 16 minutes is for large eggs. Medium eggs will take about one minute less, extra large need an additional minute. This recipe is foolproof but, to some degree, depends on the cook. For example, my mother made eggs this way, but needed only 14 minutes cooking time. When I did that, the whites were undercooked. After observing her, I realized that it took her much longer to drain the hot water and add cold water to the cooked eggs, during which time the eggs continued to cook. I cannot explain how some chefs cook their eggs for less than 14 minutes using the same method and, supposedly, get them done. It does not work for me.