Perfect 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 your eggs from tasting rubbery. This can be done with up to a dozen eggs at a time.

Serves: 2Hands-on: 5 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 2 eggs, any size

Directions

  • Place the eggs in a saucepan and cover with cold water to at least ½" above the eggs. Bring to a rolling boil over high heat.
  • As soon as the water is boiling, remove from heat. Cover the pot with the lid and let the eggs stand in the hot water for 17–20 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 one week.

Recipe Information

Serves: 2

Ingredients

  • 2 eggs, any size

Directions

  • Place the eggs in a saucepan and cover with cold water to at least ½" above the eggs. Bring to a rolling boil over high heat.
  • As soon as the water is boiling, remove from heat. Cover the pot with the lid and let the eggs stand in the hot water for 17–20 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 one week.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat5g
Saturated Fat1.5g
Cholesterol185mg
Sodium70mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein6g