Hard-boiled eggs are eggs that have been cooked by boiling them in their shells until both the egg white and yolk solidify. The result is a fully cooked egg with a firm white and a solid, cooked yolk. Hard-boiled eggs are versatile and can be eaten on their own as a snack, used in salads, sandwiches, or as an ingredient in various recipes. They are popular for their convenience, as they can be prepared in advance and stored in the refrigerator for later use. Hard-boiled eggs are also commonly used in deviled eggs, egg salad, or as a protein-rich addition to breakfast or lunch options.
A Simple Method for Making Hard-Boiled Eggs:
- Place the eggs in a single layer in a saucepan or pot. Add enough water to the pot to cover the eggs with about an inch of water.
- Place the pot on the stove over medium-high heat and bring the water to a boil.
- Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 9-12 minutes, depending on the desired level of doneness.
- While the eggs are simmering, prepare a bowl of ice water.
- After the desired cooking time has passed, carefully remove the eggs from the pot using a spoon or tongs and immediately place them into the bowl of ice water. This will stop the cooking process and help the eggs cool down quickly.
- Let the eggs sit in the ice water for about 5 minutes to ensure they are fully cooled.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the shell off. Starting at the wider end of the egg can make peeling easier.
- Rinse the peeled eggs under cool water to remove any shell residue.
Your hard-boiled eggs are now ready to be enjoyed as a snack, used in salads or sandwiches, or as a protein-packed addition to any meal.
Note: Cooking times may vary slightly depending on the size of the eggs and personal preference. Adjust the cooking time accordingly for softer or firmer yolks.