This simple method for making hard boiled eggs turns out perfectly cooked whites that are tender rather than rubbery, and brilliant yellow centers that are so soft and buttery they practically melt in your mouth.
- Eggs - as many as you want to cook
- Bring a pan of water to a rolling boil over high heat. Make sure the pan is large enough to hold the number of eggs you want to cook.
- Using kitchen tongs, gently lower the eggs into the boiling water. Immediately turn the burner heat down to low and set a timer for 11 minutes. The goal is to cook the eggs for 11 minutes in water that is barely simmering, with a few bubbles, gently rising to the surface here and there. Adjust the burner temperature as necessary.
- After 11 minutes, immediately remove the pan and dump most of the hot water out of the pan into the sink. Set the pan on the bottom of the sink and allow cold water from the tap to pour over the eggs for about 2 minutes. Let the eggs sit in the now cold water for about 10 minutes to cool completely.
- Remove the eggs from the cold water and either peel or store them for another use.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g