Perfect hard boiled egg By ilsie | Updated August 7th, 2007

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Recipe Servings: 12 Description: This is the national egg council (I'm not joking) recipe for making hard boiled eggs. It works quite well. Allergens: Animal, Egg Ingredient List:

QtyName
12 Allergy_none egg
1 pinch Allergy_none salt

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Instructions: before you start, prepare an ice bath in a bowl big enough to handle ice, water, and all your eggs.

put eggs in a saucepan with a TIGHT FITTING LID and fill with water so that the water comes at least 1 inch above the eggs. add the salt to the water.

turn stove to high and bring to a rolling boil.

as soon as the water boils, turn it off, take it off of the hot burner, and cover it with the lid.

then, WAIT. 12 minutes for medium size eggs, 15 for large, 18 for extra large. time this with a timer.

when your timer goes off, immediately transfer all the eggs to the ice bath to stop them cooking. these will also keep your yolks nice and yellow.

if you use eggs that are about a week old, you will be able to peel them easier.
Member Feedback: Leah said on September 19th, 2007 01:22 PM :
This is the BEST way to 'boil' eggs. Great.


Miscellaneous: Created: August 7th, 2007
Last Updated: August 7th, 2007
Source of Recipe: national egg council.
Filed Under: Appetizers, Breakfast, Dinner, Lunch




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