Hard-boiled Eggs

Hard-boiled eggs make a great breakfast! I like to sprinkle mine with salt and pepper.

I found the recipe on one of my favorite websites.

Place the eggs in a single layer in a saucepan and fill the saucepan with cold water so that one to two inches cover the eggs. Add half a teaspoon of salt. Bring the water to a boil on high. As soon as the water starts to boil, remove the pan from the heat. Leave the pan off for a few seconds. Reduce the heat to low and place the ban on the burner again, allowing the water to simmer for another minute. Turn the heat off and remove the pan from the burner. Cover the pan and let it sit for 12 minutes.

Note: Cooks recommend that as soon as the water is boiling you remove the pan from it and leave it covered for 12-15 minutes (some say as long as 18 minutes). Cool them in the ice water until the eggs are no longer hot. Suggestions for removing the eggshell: crack both ends of the eggs against the counter and roll the egg around to create more cracks. Peel on one end, getting under the air pocket and removing the shell.

Remove the eggs from the pan and place them into a bowl of ice cold water. Remove and enjoy! They are good for 5 days (or up to a week) in the refrigerator.

More tips: Use older eggs, not fresh ones you just bought from the market. Some people recommend placing the eggs into a pot of boiling water instead of filling their saucepan up with cold water first. Salted water is not necessary. Overboiling the eggs will cause the greenish hint to appear. If the eggs crack while boiling, you can add a tablespoon of vinegar to stop them from leaking.


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