Sep
1
Hardboiled eggs are best eaten fresh, but you can keep them in the refrigerator for a day or two. To hardboil eggs, place them in a saucepan and fill with enough COLD water to cover the eggs. (Hot water could make the eggs crack.) Place on medium-high heat. When the water reaches a boil, turn down the heat to a light boil and boil the eggs for 10 minutes. (If you boil the eggs vigorously, they will crack and leak.)
As soon as you take the eggs off the heat, run cold water into the pan to cool them, pouring out the hot water as you add more cold. (You can add ice cubes to the water to speed up the process.) Let eggs thoroughly cool in cold water before you peel them.
Print This Post
Tags: cooking, eggs, hard-boiled eggs
You know, for whatever reason, I’ve not made it a point to learn how to do this right, or at all for that matter. I think in 20 years, I’ve maybe hardened six eggs total. I’m going to make it a point to harden me some eggs this weekend. Any tips on making them into little devils?