Folding an Omelet
Peeling Hard-Cooked Eggs
Beating Egg Whites

Cooking 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. To hard-cook eggs, place the eggs in cold water, bring the water to a boil, and then immediately remove the pot from the heat.

1

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.

2

Cover the saucepan and bring the water to a boil over high heat.

You want the water to start boiling as quickly as possible.

3

Turn off the heat.

If your stove is electric, remove the pan from the burner.

4

Let the eggs stand in the covered pan: 12 minutes for medium-sized eggs, 15 minutes for large eggs, and 18 minutes for jumbo.

No peeking under the cover!

5

Carefully drain the eggs in a colander and run cold water over them.

Continue running the water until the eggs are completely cooled. You can also place the eggs in a bowl of ice water.

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