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Hard-Cooked Eggs

This recipe for hard-cooked eggs comes from "Everyday Food: Great Food Fast" and is the perfect addition to a Salmon Nicoise Salad.
The Martha Stewart Show, April 2007
  • Yield Makes 3
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Ingredients

  • 3 large eggs

Directions

  1. Place eggs in a saucepan, and add enough water to cover them by 1 inch. Bring water to a simmer over high heat. Remove from the heat, cover, and let stand 12 minutes.
  2. Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to 1 week.

Recipe Reviews

Reviews (1)

  • mmsrjs
    4 Feb, 2008

    BOTH MY HUSBAND AND I HAVE MADE OUR EGGS THIS WAY. WE BOTH GIVE MARTHA OUR DEEP FELT APPRECIATION FOR THE RECIPE. IT WORKS AND SAVES ON THE HEATING BILL.

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