How to Boil Eggs

Well, the first rule is NEVER boil eggs. They should be called Hard Cooked Eggs. Boiled eggs can be rubbery and hard to peel but this is a simple method I have used forever and I never have a problem with the yolk looking green or the shells sticking. Make sure your eggs are at least 5 days old so the shells remove easily. Hope you try this! It has worked for me for almost 50 years.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 hard cooked eggs

Ingredients

• 6  eggs, large
• 3  quarts cold water

Directions

1. Cover the eggs with cold tap water in a pot and bring to a simmer over medium high heat. Do not let the eggs boil and do not cover.
2. Simmer uncovered for 20 minutes (large eggs) and remove from heat.
3. Drain water and cover the eggs with cold water, draining and refreshing cold water as it warms up. Do this for a few minutes.
4. Drain the water out of the pan and put the lid on it.
5. Gently - verrrrrry gently - shake the pan up and down until you no longer hear the hard sound of the eggs, but rather the gentler sound of the shells being cracked.
6. Remove the lid and cover the eggs with cold water again.
7. Under a slow but steady stream of cold water remove the shells. They should come off in one piece.
8. Place the eggs on a paper towel to remove moisture and then proceed with your recipe.