Perfect Hard Boiled Eggs
These eggs will be perfectly cooked, with very tender whites and the yolk just cooked through. Make them into Devilishly Deviled Eggs for a quick-to-disappear appetizer.
- Poke a pin hole in the large end of the egg (to let the bubble of air escape and avoid a flat spot on your egg)
- Put the eggs in a pan and cover with water. Bring to a vigorous boil then remove the pan from the heat and cover with a lid. After they sit for 14 minutes, drain the water and cover the eggs with ice cold water for about 30 minutes. If you crack the eggs (roll them around in the pan to crack shells or tap them lightly with the back of a spoon) before you put them in ice cold water it will allow the sulfur to escape. The sulfur causes the green yolks and the unpleasant odor.
- Always start at the large end first for easy peeling
- Very fresh eggs are harder to peel than older ones.
©2011 Laura Delanty, Wife With A Knife - All Rights Reserved