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
- 2 eggs, any size
- 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.