Hard Boiled Eggs
These may be made up to one day ahead and kept refrigerated in an airtight container. Use four for the pissaladiere; place the rest, unpeeled, on the buffet for guests to eat out of hand.
Source
Martha Stewart Baby, FallGet More
Subscribe to Our Magazines
Ingredients
-
12 large eggs
Directions
-
Step 1
Place eggs in saucepan large enough to accommodate them in single layer. Fill pan with cold water, covering eggs by 1 inch. Place over medium-high heat. Cover; bring to a boil. Turn off heat; let stand, covered, 12 minutes. Transfer eggs to bowl of ice water. Let stand 2 minutes, then remove.
Tags
Reviews (0)
-
Perfect Hard-Boiled Eggs
-
Hard-Boiled Egg Recipes
-
Peeling a Hard Boiled Egg
-
Hard-Boiled Egg Sandwich
-
Sardine and Hard-Boiled Egg Sandwich
-
Hard-Boiled Egg Whites with Avocado
-
What to Make With Hard-Boiled Eggs, Part 1
-
What to Make With Hard-Boiled Eggs, Part 2
-
Hard Boiled Egg Recipe, Part 2
-
Hard Boiled Egg Recipes, Part 1
-
Pickled Hard Boiled Eggs and Beets
-
How to Cook a Hard-Boiled Egg
-
How to Peel a Hard-Boiled Egg
-
Hard-Cooked Eggs with Herb Mayonnaise
-
Hard-Cooked Eggs with Seasoned Salts
-
Soft-Boiled Eggs
-
Foolproof Hard-Cooked Eggs
-
Foolproof Hard-Cooked Eggs
-
Soft- and Hard-Cooked Eggs
-
Hard-Cooked Eggs
Be the first to write a review.