Prep time: 10 minutes | Cook time: 15 minutes | Clean up: 5 minutes

INGREDIENTS:

6 Large eggs

2 quarts tap water

1 quart Ice Water

DIRECTIONS:

Bring water to a full boil in a large pot. Add eggs to boiling water slowly one at a time with a slotted spoon. Return to a boil and cook for 12 to 15 minutes gently boiling. For larger eggs a longer cooking time is required, (15 to 18 minutes) for Jumbo size eggs. Remove the eggs to a bowl filed with ice water and place in refrigerator (for best results overnight). 

KITCHEN TIP: Peeling Hard-Cooked Eggs

To ensure that the shell of a hard-cooked egg peels off without leaving chips or gouges, use this technique. Before cooking, prick a tiny air hole in the wider end of each egg with a tack or push pin. Remove the eggs from the hot water with a slotted spoon and plunge them into ice water. When chilled thoroughly, the shells should peel right off.

Green Yolks The occasional green-gray discoloration on the surface of hard-cooked yolk is a harmless compound of iron and sulfur. High temperatures and prolonged cooking time produce more of a discoloration. Yolk greening can be minimized by using fresh eggs, by cooking them as briefly as possible, and by cooling them rapidly after cooking. The green also looks bad if you use them to make Deviled Eggs (recipe to be posted in the future).

NOTES:

When making the entire dozen eggs, let eggs stand out and come to room temperature before cooking for best results.

This was my mother’s favorite item to have when we went out on my brothers boat. A hardboiled egg along with her beer. Yum.

Electric egg cookers use steam and that is the best method of making hard boiled eggs if you need to own another small appliance this is a good one. Especially if you like to make deviled eggs!