Hard-Boiled Eggs

From: Chef #403127

On Apr 21, 2008

the only thing i can add.... keep the lid on the pan during the 15 minutes....this allows the steam to finish the cooking procedure....

From: tinker :0)

On Mar 23, 2008

worked like a charm! thanks... this is the only way I hard boil eggs now

From: Judi Caston

On Aug 12, 2002

I had to get into the discussion on this one! I have always been told to start the eggs in cold water,add few drops vinegar should one crack this seals it, bring to boil, turn off heat, cover and let stand 10-15 mins. Run under cold running water, add ice to water to get the eggs cold as soon as possible, this will ensure fluffy tender yolks, and tender whites, but also eliminates the black ring that occurs around the yolk if you don't cool the eggs. Tap the eggs on the counter top and roll them with the palm of your hand and under running cold water the shells will peel right off. I know this is basic stuff to us old uns, but please remember all the newlyweds, and those new to cooking, these tips make all the difference in the results they get.

From: Rhonda003

On Jun 17, 2004

Thanks so much for posting. For years, I just crossed my fingers and hoped they would turn out right. I've spent hours slowly peeling tiny specks of shell just to have big chunks of the egg white come off with them. (Makes for very ugly deviled eggs!) I've tried this method 3 times now, and it was perfect peeling every time. Thanks!