Making Hard-Boiled Eggs
With Easter coming this Sunday it’s time to make hard boiled eggs. I always have a problem with them either splitting in the pot of water or not peeling correctly after they have cooled down. So here are a couple of ways to make, what the experts say, will be the perfect hard-boiled egg.
From Martha Stewart:
Place a dozen eggs in a large sauce pan and cover with cool water by 1 inch. Bring to a slow boil over medium heat; once water comes to boil take off heat and cover for 12 minutes. Place in a colander and run cool water over eggs.
From Real Simple:
Place a dozen eggs in a large pot filled with cold water covering eggs by 1 to 2 inches. Bring water to a full rolling boil then remove from heat. Let stand for 12 minutes then drain pot. Transfer eggs into a bowl of cold water to stop the cooking process.
Eggs should not be fresh, at least 10 days old. Place eggs in a medium sauce pan and cover with at least 2 inches of water. Add a tablespoon of salt. Place eggs on high heat until they reach a boil. Remove from heat an cover pan for 13 minutes. Remove eggs from pan and place in an ice water bath and let cool for 5 minutes. They are ready to peel.