{"appState":{"pageLoadApiCallsStatus":true},"articleState":{"article":{"headers":{"creationTime":"2016-03-27T15:00:14+00:00","modifiedTime":"2023-08-15T19:22:00+00:00","timestamp":"2023-08-15T21:01:03+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33847"},"slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"},"slug":"general-cooking-baking","categoryId":33849}],"title":"How to Make and Peel Hard-Cooked Eggs","strippedTitle":"how to make and peel hard-cooked eggs","slug":"cooking-hard-cooked-eggs","canonicalUrl":"","seo":{"metaDescription":"Eggs really should never be hard-boiled (in their shells), but rather hard-cooked; rigorous boiling causes eggs to jostle and crack, leaving the whites tough. T","noIndex":0,"noFollow":0},"content":"<div class=\"x2 x2-top\">\r\n\r\n<div class=\"video-player-organism\"></div>\r\n\r\n</div>\r\nEggs really should never be hard-boiled (in their shells), but rather hard-cooked; rigorous boiling causes eggs to jostle and crack, leaving the whites tough. The following steps show you how to prepare and peel hard-cooked eggs.\r\n<h2 id=\"tab1\" >Steps for preparing and peeling hard-cooked eggs</h2>\r\n<ol>\r\n \t<li>Place the eggs in a saucepan and add cold water to cover them by about 1 inch. Use a pan large enough to hold the eggs in a single layer, with no eggs on top of each other.</li>\r\n \t<li>Cover the saucepan and bring the water to a boil over high heat. You want the water to start boiling as quickly as possible.</li>\r\n \t<li>Turn off the heat. If your stove is electric, remove the pan from the burner.</li>\r\n \t<li>Let the eggs stand in the covered pan: 12 minute for medium-sized eggs, 15 minutes for large eggs, and 18 minutes for jumbo-sized eggs. No peeking under the cover! You want to keep the heat in the pan to cook the eggs.</li>\r\n \t<li>Carefully drain the eggs in a colander and run cold water over them.</li>\r\n</ol>","description":"<div class=\"x2 x2-top\">\r\n\r\n<div class=\"video-player-organism\"></div>\r\n\r\n</div>\r\nEggs really should never be hard-boiled (in their shells), but rather hard-cooked; rigorous boiling causes eggs to jostle and crack, leaving the whites tough. The following steps show you how to prepare and peel hard-cooked eggs.\r\n<h2 id=\"tab1\" >Steps for preparing and peeling hard-cooked eggs</h2>\r\n<ol>\r\n \t<li>Place the eggs in a saucepan and add cold water to cover them by about 1 inch. Use a pan large enough to hold the eggs in a single layer, with no eggs on top of each other.</li>\r\n \t<li>Cover the saucepan and bring the water to a boil over high heat. You want the water to start boiling as quickly as possible.</li>\r\n \t<li>Turn off the heat. If your stove is electric, remove the pan from the burner.</li>\r\n \t<li>Let the eggs stand in the covered pan: 12 minute for medium-sized eggs, 15 minutes for large eggs, and 18 minutes for jumbo-sized eggs. No peeking under the cover! You want to keep the heat in the pan to cook the eggs.</li>\r\n \t<li>Carefully drain the eggs in a colander and run cold water over them.</li>\r\n</ol>","blurb":"","authors":[],"primaryCategoryTaxonomy":{"categoryId":33849,"title":"General Cooking & Baking","slug":"general-cooking-baking","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33849"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[{"label":"Steps for preparing and peeling hard-cooked eggs","target":"#tab1"}],"relatedArticles":{"fromBook":[],"fromCategory":[{"articleId":299861,"title":"Cooking for One: Sandwiches, Personal Pizzas, & Quesadillas","slug":"cooking-for-one-sandwiches-personal-pizzas-quesadillas","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/299861"}},{"articleId":298662,"title":"Baking For Dummies Cheat Sheet","slug":"baking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/298662"}},{"articleId":297099,"title":"Cooking For One For Dummies Cheat Sheet","slug":"cooking-for-one-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/297099"}},{"articleId":295716,"title":"Salad Recipes For Dummies Cheat Sheet","slug":"salad-recipes-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/295716"}},{"articleId":294929,"title":"Persian Cooking For Dummies Cheat Sheet","slug":"persian-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/294929"}}]},"hasRelatedBookFromSearch":true,"relatedBook":{"bookId":281973,"slug":"baking-for-dummies","isbn":"9781394172467","categoryList":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"],"amazon":{"default":"https://www.amazon.com/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/139417246X-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/139417246X/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/covers/9781394172467.jpg","width":250,"height":350},"title":"Baking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":true,"authorsInfo":"\n <p><b><b data-author-id=\"10803\">Emily Nolan</b></b>, a lifelong baker, is a trained pastry chef, cookbook author, and recipe developer. Her baking has been influenced by time spent living in France, Germany, and England, and she hopes to one day own a bed and breakfast. <p> This All-in-One collects the expertise of a team of AARP and <i>For Dummies </i>authors, including Jennifer Fisher, Kerry Hannon, Mo Lard, Carol Levine, Larry Payne, Ralph Roberts, Rein Steel, Danna Van Noy, Kristin Wilson, and Jonathan Wright. <p><b><b data-author-id=\"9460\">Wendy Jo Peterson</b> </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i></p>","authors":[{"authorId":10803,"name":"Emily Nolan","slug":"emily-nolan","description":" <b>Emily Nolan</b>, a lifelong baker, is a trained pastry chef, cookbook author, and recipe developer. Her baking has been influenced by time spent living in France, Germany, and England, and she hopes to one day own a bed and breakfast.","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/10803"}},{"authorId":34784,"name":"","slug":"","description":" <p> This All-in-One collects the expertise of a team of AARP and <i>For Dummies </i>authors, including Jennifer Fisher, Kerry Hannon, Mo Lard, Carol Levine, Larry Payne, Ralph Roberts, Rein Steel, Danna Van Noy, Kristin Wilson, and Jonathan Wright. ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/34784"}},{"authorId":9460,"name":"Wendy Jo Peterson","slug":"wendy-jo-peterson","description":" <p><b>Wendy Jo Peterson </b>is a registered dietitian with more than 20 years of professional experience. She is the author of <i>Meal Prep Cookbook For Dummies </i>and <i>Bread Making For Dummies, </i>and coauthor of <i>Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, </i>and<i> Mediterranean Diet Cookbook For Dummies.</i> ","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9460"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/281973"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{"key":"cat","values":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"]},{"key":"isbn","values":[null]}]\" id=\"du-slot-64dbe78f272ac\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{"key":"cat","values":["home-auto-hobbies","food-drink","cooking-baking","general-cooking-baking"]},{"key":"isbn","values":[null]}]\" id=\"du-slot-64dbe78f27996\"></div></div>"},"articleType":{"articleType":"Videos","articleList":null,"content":null,"videoInfo":{"videoId":"694277427001","name":"How to Hard Cook and Peel Eggs","accountId":"622696558001","playerId":"default","thumbnailUrl":"https://cf-images.us-east-1.prod.boltdns.net/v1/static/622696558001/53fd3027-69ee-403a-af4a-b3414b2f7677/da5b1f3b-76e7-471c-abb8-0ae88123fa80/160x90/match/image.jpg","description":"Hard cooking (hard boiling) eggs and peeling them is basic cooking, but there's a method to hard cooking and peeling eggs successfully. This video shows you how to hard boil eggs, which form the basis for many great recipes.","uploadDate":"2022-06-30T15:23:53.172Z"}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0},"sponsorAd":"","sponsorEbookTitle":"","sponsorEbookLink":"","sponsorEbookImage":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five 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The following steps show you how to prepare and peel hard-cooked eggs.\r\nSteps for preparing and peeling hard-cooked eggs\r\n\r\n \tPlace the eggs in a saucepan and add cold water to cover them by about 1 inch. Use a pan large enough to hold the eggs in a single layer, with no eggs on top of each other.\r\n \tCover the saucepan and bring the water to a boil over high heat. You want the water to start boiling as quickly as possible.\r\n \tTurn off the heat. If your stove is electric, remove the pan from the burner.\r\n \tLet the eggs stand in the covered pan: 12 minute for medium-sized eggs, 15 minutes for large eggs, and 18 minutes for jumbo-sized eggs. No peeking under the cover! You want to keep the heat in the pan to cook the eggs.\r\n \tCarefully drain the eggs in a colander and run cold water over them.\r\n","item_vector":null},"titleHighlight":null,"descriptionHighlights":null,"headers":null},{"objectType":"article","id":146868,"data":{"title":"Scrambled Eggs: A Basic Recipe for Beginning Cooks","slug":"scrambled-eggs-a-basic-recipe-for-beginning-cooks","update_time":"2016-03-26T08:22:23+00:00","object_type":"article","image":null,"breadcrumbs":[{"name":"Home, Auto, & Hobbies","slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","slug":"general-cooking-baking","categoryId":33849}],"description":"If you’re eager to jump in and start cooking, try your hand at this quick and easy recipe for scrambled eggs, which you can enjoy for breakfast, lunch, or dinner. Eggs are a healthy and nutritious protein source, and cooking them is easy. If you know how to cook scrambled eggs, then you know how to cook. At least, a little.\nIf you want to make excellent scrambled eggs, don’t overbeat the eggs before you cook them. Some scrambled egg recipes call for cream, which adds a nice smoothness to the eggs; others call for water, which increases the volume by stimulating the whites to foam. You can use either ingredient, or milk, or nothing but the eggs. Try it different ways and see which you prefer.\nThis recipe can be doubled or halved.\nScrambled Eggs\nPreparation time: About 5 minutes\nCook time: About 4 minutes\nYield: 4 servings\n8 eggs\n1/4 cup light cream, half-and-half, milk (whole or low-fat), or water\n2 tablespoons chopped chives (optional)\n1/2 teaspoon salt (optional)\nFew dashes black pepper (optional)\n2 tablespoons butter\n\n\nBreak the eggs into a medium bowl. With a fork or a wire whisk, beat the eggs just until they’re blended to incorporate the yolks and whites.\n\n\nAdd the cream (or milk or water) and chives, salt, and black pepper (if desired), and beat a few seconds to blend.\n\n\nHeat a 10-inch (preferably nonstick) skillet or omelet pan over medium heat. Add the butter.\nAs it melts, tilt the pan to cover the surface with butter. Pour in the egg mixture.\n\n\nStir the eggs, pulling them gently across the bottom and sides of the pan with a spatula or wooden spoon as they set.\nCook to desired doneness (from creamy to dry). Taste just before serving to determine whether you need more salt and/or black pepper.\n\n\nPer serving: Calories 228 (From Fat 167); Fat 19g (Saturated 8g); Cholesterol 450mg; Sodium 133mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 13g.\nFor a lower-fat option, eliminate the butter and spray the pan with cooking spray. You can dress up this basic scrambled eggs recipe by adding to the liquid egg mixture 2 tablespoons of chopped fresh herbs, like parsley or basil, a dash of Tabasco sauce, or a sprinkling of shredded cheese (1/4 to 1/2 cup).","item_vector":null},"titleHighlight":null,"descriptionHighlights":null,"headers":null},{"objectType":"article","id":206757,"data":{"title":"How to Separate an Egg","slug":"separating-an-egg","update_time":"2023-08-14T15:18:26+00:00","object_type":"article","image":null,"breadcrumbs":[{"name":"Home, Auto, & Hobbies","slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","slug":"general-cooking-baking","categoryId":33849}],"description":"\r\n\r\n\r\n\r\n\r\nMany recipes require separated egg whites and yolks. Don’t worry; separating an egg really isn’t as difficult as it looks. Remember, you need to separate an egg without breaking the yolk. (Any presence of yolk in your whites will prevent the egg whites from beating properly.)\r\nSteps to separating the white and yolk in an egg\r\n\r\n \tHold the egg in one hand above two small bowls — one bowl for the white and one bowl for the yolk.\r\n \tCarefully crack the shell on the side of one bowl. Tap it just hard enough to break the shell and the membrane without piercing the yolk or shattering the shell. This might take a little practice.\r\n \tPry open the eggshell with the tips of both thumbs. Try to break the shell in half evenly.\r\n \tUse one half of the eggshell to gently hold in the yolk while you let the bulk of the white fall into one of the bowls. If the egg white is very thick and won't separate from the yolk, use the broken edge of the shell to \"cut\" through the egg white. Be careful not to break the yolk.\r\n \tCarefully pass the yolk back and forth from one shell cavity to the other, releasing a little more white into the bowl.\r\n \tWhen all of the white is in the bowl, carefully transfer the yolk to the other bowl. At this point, it doesn't matter if the yolk breaks, now that the white is separated from it.\r\n","item_vector":null},"titleHighlight":null,"descriptionHighlights":null,"headers":null},{"objectType":"article","id":206774,"data":{"title":"How to Break an Egg","slug":"how-to-break-an-egg","update_time":"2016-03-27T14:59:38+00:00","object_type":"article","image":null,"breadcrumbs":[{"name":"Home, Auto, & Hobbies","slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","slug":"food-drink","categoryId":33839},{"name":"Cooking & Baking","slug":"cooking-baking","categoryId":33847},{"name":"General Cooking & Baking","slug":"general-cooking-baking","categoryId":33849}],"description":"Breaking an egg with one hand takes finesse, but using two hands to crack eggs works just fine. Knowing how to break eggs the right way will prevent “crunchy” omelets (how did that shell get in there?), broken yolks, and an eggstraordinary mess.","item_vector":null},"titleHighlight":null,"descriptionHighlights":null,"headers":null},{"objectType":"article","id":150300,"data":{"title":"Chia and Eggs: Scrambled, Poached, Omelets, and More","slug":"chia-and-eggs-scrambled-poached-omelets-and-more","update_time":"2017-02-17T15:06:50+00:00","object_type":"article","image":null,"breadcrumbs":[{"name":"Home, Auto, & Hobbies","slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","slug":"food-drink","categoryId":33839},{"name":"Recipes","slug":"recipes","categoryId":33859},{"name":"Greens & Grains","slug":"greens-grains","categoryId":33865}],"description":"By using chia seeds to boost the nutritional value of your breakfast, you’re strengthening your body’s defense system so it can handle whatever the day throws at you. Eggs are a nutritious source of quality protein with plenty of vitamins and minerals that are essential for good health. They’re inexpensive, easy to cook, and so versatile that you can make many meals based around eggs.\r\nEggs are an especially great breakfast food because they can be cooked alone or added to other foods to create pancakes, omelets, and more, providing your body with some of the nutrients you need throughout the day. Although in the past, there was some concern about the fat contained in eggs, it’s now widely accepted that an egg a day is okay — and recommended for good nutrition.\r\nBoiled, Poached, or Fried Eggs\r\nCredit: ©iStockphoto.com/jorgegonzalez\r\nPreparation time: 10 minutes\r\nCook time: 10 minutes\r\nYield: 1 serving\r\n2 eggs\r\n1 teaspoon whole chia seeds\r\n2 to 3 tablespoons olive oil (for the fried eggs)\r\n\r\n To make boiled eggs, fill a small saucepan with water and bring it to a fast boil. Using a slotted spoon, slowly add the eggs to the saucepan.\r\nFor soft-boiled eggs, boil the eggs in water for 5 minutes; for medium-cooked eggs, 7-1/2 minutes; for hard-boiled eggs, 10 minutes. To serve your eggs, crack open the eggs and add the chia seeds.\r\n \r\n To make poached eggs, fill a wide saucepan with water and a pinch of salt and bring to a boil over medium heat. When the water is softly simmering, gently crack the eggs into the swirling water.\r\nFor a soft-poached egg, cook for around 2 minutes; for a firm egg, 4 minutes.\r\nRemove the eggs from the water with a slotted spoon and dab off excess water with paper towel. Sprinkle with chia seeds before serving.\r\n \r\n To make fried eggs, in a medium frying pan, add the olive oil and slowly crack the eggs onto the pan over medium to low heat.\r\nAs the oil gets hotter, the eggs will start to change color; when they turn white, spoon some of the hot oil back over the yolks of the eggs. If the oil starts to spit, turn down the heat. When they are cooked to your liking, take the pan off the heat and remove the eggs with a slotted spoon.\r\nDab the eggs with paper towel to remove any excess oil and sprinkle the chia seeds over the eggs before serving.\r\n \r\n\r\nPer serving (boiled and poached): Calories 160 (From Fat 95); Fat 11g (Saturated 3g); Cholesterol 372mg; Sodium 142mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 13g.\r\nPer serving (fried): Calories 398 (From Fat 334); Fat 38g (Saturated 7g); Cholesterol 372mg; Sodium 143mg; Carbohydrate 2g (Dietary Fiber 1g); Protein 13g.\r\nChia Seed Scrambled Eggs\r\nPreparation time: 10 minutes\r\nCook time: 10 minutes\r\nYield: 2 servings\r\n4 eggs\r\n4 tablespoons milk\r\n1 teaspoon milled chia seeds\r\nPinch of salt\r\nPepper, to taste\r\n1 heaping teaspoon butter\r\n\r\n In a large bowl, break the eggs and add the milk, chia, salt, and pepper.\r\n \r\n Whisk the mixture until the whites and yolks are well mixed.\r\n \r\n In a medium saucepan, place the butter and add the egg mixture.\r\n \r\n Stir continuously over low heat using a flat-bottomed wooden spatula until the butter has melted and the eggs are soft and creamy.\r\n \r\n Remove from the heat and stir through again before serving.\r\n \r\n\r\nPer serving: Calories 184 (From Fat 114); Fat 13g (Saturated 5g); Cholesterol 380mg; Sodium 225mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 14g.\r\nDeviled Chia Eggs\r\nPreparation time: 10 minutes\r\nCook time: 10 minutes\r\nYield: 6 servings\r\n6 eggs\r\n3 tablespoons mayonnaise\r\n1 teaspoon chopped parsley\r\n1/4 teaspoon ground mustard\r\n1/4 teaspoon salt\r\n1 tablespoon whole chia seeds\r\nSprinkle of paprika\r\n\r\n Fill a medium saucepan with water and bring to a boil.\r\n \r\n Using a slotted spoon, slowly spoon the eggs into the water, and boil for 10 minutes.\r\n \r\n Drain the water from the saucepan of eggs and fill with cold water, allowing the eggs to cool down.\r\n \r\n When the eggs are cool to the touch, roll them softly along the countertop, cracking the shells. (This makes it much easier to remove the shells.) Peel all the shells off the eggs and rinse with cold water.\r\n \r\n Slice the eggs in half lengthwise, and remove the yolks; place the yolks in a small bowl.\r\n \r\n Mash the yolks using a fork, and add the mayonnaise, parsley, mustard, salt, and chia, mixing well.\r\n \r\n Spoon the mixture back into the egg whites where the yolks had been.\r\n \r\n Sprinkle with paprika, and refrigerate for at least 1 hour or until ready to serve.\r\n \r\n\r\nPer serving: Calories 127 (From Fat 94); Fat 11g (Saturated 2g); Cholesterol 189mg; Sodium 217mg; Carbohydrate 1g (Dietary Fiber 1g); Protein 7g.\r\nIf you like spicy foods, try adding 1 teaspoon of cayenne pepper to the egg yolk mixture and mix thoroughly before transferring back to the egg whites.","item_vector":null},"titleHighlight":null,"descriptionHighlights":null,"headers":null}]},"relatedArticlesStatus":"success"},"routeState":{"name":"Article4","path":"/article/home-auto-hobbies/food-drink/cooking-baking/general-cooking-baking/cooking-hard-cooked-eggs-206781/","hash":"","query":{},"params":{"category1":"home-auto-hobbies","category2":"food-drink","category3":"cooking-baking","category4":"general-cooking-baking","article":"cooking-hard-cooked-eggs-206781"},"fullPath":"/article/home-auto-hobbies/food-drink/cooking-baking/general-cooking-baking/cooking-hard-cooked-eggs-206781/","meta":{"routeType":"article","breadcrumbInfo":{"suffix":"Articles","baseRoute":"/category/articles"},"prerenderWithAsyncData":true},"from":{"name":null,"path":"/","hash":"","query":{},"params":{},"fullPath":"/","meta":{}}},"dropsState":{"submitEmailResponse":false,"status":"initial"},"profileState":{"auth":{},"userOptions":{},"status":"success"}}How to Make and Peel Hard-Cooked Eggs
Eggs really should never be hard-boiled (in their shells), but rather hard-cooked; rigorous boiling causes eggs to jostle and crack, leaving the whites tough. The following steps show you how to prepare and peel hard-cooked eggs.
Steps for preparing and peeling hard-cooked eggs
- Place the eggs in a saucepan and add cold water to cover them by about 1 inch. Use a pan large enough to hold the eggs in a single layer, with no eggs on top of each other.
- Cover the saucepan and bring the water to a boil over high heat. You want the water to start boiling as quickly as possible.
- Turn off the heat. If your stove is electric, remove the pan from the burner.
- Let the eggs stand in the covered pan: 12 minute for medium-sized eggs, 15 minutes for large eggs, and 18 minutes for jumbo-sized eggs. No peeking under the cover! You want to keep the heat in the pan to cook the eggs.
- Carefully drain the eggs in a colander and run cold water over them.
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