How to Make Perfect Hard-Boiled Eggs

Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.

  • Yield: Makes 1 dozen

Source: Martha Stewart Baby, Special Issue 2000

Ingredients

  • 12 large eggs, room temperature

Directions

  1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

  2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

Cook's Notes

Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

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