Basic Hard-Boiled Eggs
The trick is to start with cold water, and then remove the eggs from the burner as soon as the water reaches a rolling boil. This prevents the eggs from tasting rubbery.
Serves: 2Hands-on: 5 minutesTotal: 29 minutesDifficulty: Easy
- 2 large eggs
- Place the eggs in a saucepan and cover with cold water to at least 1⁄2 inch above the eggs. Cover the pot with the lid and bring to a rolling boil over high heat.
- As soon as the water is boiling, remove from heat. Let the eggs stand in the hot water for 17 minutes. Remove the eggs from the saucepan and place in a bowl filled with cold water for at least 2 minutes, or until cool enough to handle. Peel off the shells. These will keep in the refrigerator for about 1 week.