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Foolproof Hard-Cooked Eggs

Everyday Food, March/April 2003

Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.

1. Place 4 large eggs in a saucepan, and add enough water to cover them by 1 inch. Bring water to a simmer over high heat. Remove from 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.

If you cut open an undercooked egg, the yolk will still be damp and will be a dark-gold color instead of pale yellow.

Perfectly Cooked
The white of a hard-cooked egg should be tender, the yolk fluffy but firm.

The white of an overcooked egg is rubbery; the yolk develops an unattractive (though harmless) greenish-gray coating.

Comments (2)

  • 29 Mar, 2013

    The method is okay, but the timing is not enough for most large eggs. It usually takes 20-25 minutes to fully cook.
    Also, have you tried the new method of hard-cooking? You bake the eggs at 375 for 25 minutes, cool 5 minutes, then immerse in cold water. I've done this several times now and they turn out perfect. no green ring; easy to peel. so easy!

  • 29 Mar, 2013

    Your way of cooking the eggs is the same way I have done it forever. It really works. Pat in OKC