Prep 2 mins
Cook 20 mins
From America's Test Kitchen. Really works!
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
- Remove pan from heat, cover, and let sit for 10 minutes.
- Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
- Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
- Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
- Begin peeling from air-pocket (wider) end.
- The shell should come off in spiral strips attached to thin membrane.
- Hard-boiled eggs can be refrigerated for several days.
- You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.
I don't eat hard-boiled eggs. I don't eat egg salad. I don't eat anything that has ever required me to cook a hard-boiled egg. I don't have kids so I don't color eggs at easter. What I am getting at is I had no clue how to cook these babies. I wound up needed 3 hard-boiled eggs for a recipe dare so I tried your method. It really worked. Thanks for teaching a rookie the easiest way to cook them!
Yes indeedy! This is the way my Mama showed me how to cook hard boiled eggs,and the way I showed all my kids, who I am pretty certain will in turn show their kids. Fool proof and definitely easy! Great idea, Kimke, to post such a practical and helpful technique.
My mother wasn't much of a cook so everything I learned was from trial and error. I read in a magazine many moons ago about how this is the way you can cook eggs. It is full proof. No worries about watching the stove or your eggs breaking. It is a fantastic kitchen tool to know.