Serves: 0
Hard-cooked eggs should not really be boiled. Overcooking causes the unattractive gray-green ring you often see around the yolk. It will also toughen and shrink the egg. For satisfactory results, place the eggs in a single layer in a saucepan. Add enough tap water to cover the eggs by 1 inch. Cover the pan and bring the water just to boiling. Remove from heat and let stand 15 minutes for large eggs. You will have to experiment with timing if you are using smaller or larger eggs, or if you live at a high altitude. Immediately cool the eggs under cold running water.
This Boiling Eggs recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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