Making the perfect hard-boiled egg can be a challenge. Ask anyone who has had an egg crack in boiling water and ended up with an egg with a puffy white appendage leaking out of it.
Or a boiled egg that won't come out of the shell — and we don't mean that metaphorically.
We found some tips in the Star archives to help making boiling eggs a bit easier.
How to hard-boil eggs:
- Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat.
- Reduce heat to low and cook at the barest simmer for 10 minutes.
- Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
- Place eggs in single layer in saucepan. Cover with at least 1 inch of cold water over tops of shells. Cover and bring to a boil over medium heat.
- As soon as the water comes to a full boil, remove from heat and let stand.
- Large hard-cooked eggs: Let stand in hot water 15 to 17 minutes.
- When cooked to desired level, drain off hot water. Immediately cover with cold water and add a few ice cubes. Let stand in cold water until completely cooled. Use as needed.
Tips for better hard-boiled eggs
- Use older eggs. Fresh ones won't peel properly.
- To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.
- Be sure to use all the cooked eggs within a week.
- Refrigerate hard cooked eggs if you're going to use them later; peel them if you're going to use them right away.
- To peel, gently tap a cooled egg on the countertop or table until it has cracks in it. Roll the egg between your hands until the cracks turn into small crackles all over the egg. Use your fingers to start peeling off the shell at the large end of the egg. If you need to, hold the egg under running cold water or dip it in a bowl of water to make peeling easier.