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Deviled Eggs 4 Ways, a recipe.
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Hard Boiled Eggs
Prep Time
15 mins
Cook Time
12 mins
Cool in Ice Bath
15 mins
Total Time
27 mins
 
This recipe will consistently create hard-boiled eggs that are easy to peel, have a great shape and no gray ring around the yolk
Course: Appetizer, Breakfast, Lunch
Author: Ginger
Ingredients
  • 1-6 eggs
  • 3 quarts (3 liters) water
Instructions

  1. Fill a pot large enough to hold the eggs without crowding them with 3 quarts of water. Turn on the heat to high. Bring the pot to a boil. 

  2. While the water is heating up on the stove, add the eggs to a bowl filled with hot water. Let the eggs warm up in the bath. This step help prevent the egg shells from cracking as they cook and maintain an oval shape. 

  3. Carefully, add the eggs one at a time to the pot of boiling water. A large slotted spoon or spider are great for this job, and cook for one minute. Turn down the heat to a simmer and cover the pot.  Cook for 10- 12 minutes. 10 minutes will give you eggs that are cooked but have a slightly soft middle spot in the yolk. 12 minutes will give you eggs where the yolks are cooked but not dried out.

  4. Just before the eggs finish boiling, fill a large bowl part way with ice then fill it with cold water. Set aside.
  5. When the eggs are finished cooking, immediately remove them from the pot and add them into the bowl with the ice water. Use a slotted spoon to lift the eggs out of the hot water before you add them into the ice water. Let them cool in the ice water for 15 minutes or longer, adding more ice if necessary to keep the water cold.
  6. To peel the eggs, gently tap the egg against the side of the sink to make cracks all over the surface, then roll the egg back and forth on the counter’s surface. Starting at the wide bottom end of the egg, peel away the shell under cold running tap water. Repeat until all the eggs are peeled. Place the peeled eggs in a bowl of cold water and keep in the refrigerator uncovered until needed.