Hard Boiled Eggs - Master Cookbook Recipe # 186

Name: Hard Boiled Eggs - Master Cookbook Recipe # 186
Prep time: 1 min
Cook time: 12 min
Total time: 13 min
Yield: 1 per egg
Cuisine: Southern
Ingredients: Large Eggs; Water (enough to fill a small saucepan 2 inches high); Ice (2 cups)

The trick is to add eggs to boiling water. It works with room temperature or cold, refrigerated eggs. These should peel very easily!

This is recipe #186 in Tammy’s Master Cookbook.

Prep time: 1 minCook time: 12 minTotal time: 13 min

Cook mode Prevent screen from turning off

Ingredients

Large Eggs
Water (enough to fill a small saucepan 2 inches high)
Ice (2 cups)

Instructions

Boil the Water: In a small saucepan, add water until it is about 2 inches high. Cover and bring to a rolling boil.
Add Eggs: Once the water is boiling, use a slotted spoon to gently lower each egg into the pan.
Set the Timer: Set a timer for 12 minutes for large eggs (or 10 minutes for medium ones).
Cooling Down: When the timer goes off, remove the pot from the heat and rinse the eggs thoroughly with cold water.
The Ice Bath: Cover the eggs with fresh cold water and add 2 cups of ice. Stir and let them sit to chill. This step ensures they are easy to peel!

Notes

Tammy’s Pro-Tips

Centering the Yolks: If you are using these for deviled eggs, lay them on their sides in the refrigerator 24 hours before boiling. This helps the yolk settle right in the center.
The Boiling Trick: Adding eggs directly to boiling water (rather than starting in cold water) is the secret to getting that shell to slip right off every time.
Easy Cleanup: Don't forget your slotted spoon,it's the best way to keep the eggs from cracking when you drop them in!