• Eggs
  • Water
  • Salt


Put eggs in pan with cold water to cover. Add a teaspoon or more of salt. Bring to a full boil. Remove from heat, cover and let sit 16 minutes. Drain and let cold water run over them until they are cold enough to handle. Crack all over and peel, starting with large end. Should be perfectly cooked with no "green ring". Also I have a gadget purchased at a kitchen goods store, that punctures a small hole in the large end. This makes for easier peeling.

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Submitted 6/13/05.
Source: ??
Submitted By: Joy Bowers
Hard Cooked Eggs