Hard boiling is what produces those sorry looking eggs with rubbery whites and a sickly green cast. In hard cooking, you bring the water to a boil and then immediately take the pot off the stove and let your eggs cook in the hot water for ten minutes.
When it comes to peeling hard-boiled eggs, the secret is using older eggs. The American Egg Board recommends buying and refrigerating eggs for 7-10 days before cooking to allow air to enter the eggs and start separating the membranes from the shell.
1. Gently place the eggs in a large pot2. Fill the pot with enough cold water to completely cover the eggs plus an inch3. Heat until just boiling
4. Remove from the heat and cover for 10 minutes
5. Drain and cool under cold running water or plunge into an icy water bath right away and refrigerate.
- With the shell on: up to 1 week
- Once it’s peeled, eat it that day
Recipes that Use Hard-Boiled Eggs:
- Open-Face Egg Sandwich by Heidi Swanson for Leite’s Culinaria
- Sliced Egg and Tomato Sandwich with Pesto Mayonnaise from Fitness Magazine
- 8 Excellent Recipes for Hard-Boiled Eggs from Health Magazine