Hard boiled eggs are a versatile and deliciousfood to have on hand for snacking or a variety of recipes like egg salad ordeviled eggs. The secret to perfect hard boiled eggs is to avoid over cookingthem, and cooling them as soon as they are done!
Ingredients
12eggs
Instructions
Stovetop:
Add the eggs to a large pot with a lid in a single layer along the bottom of the pot. Fill the pot with enough cold water to just cover the eggs by about 1 inch and cover with a lid.
Place over high heat and bring to a rapid boil. Turn off the heat and let the eggs sit in the hot water for 10-12 minutes.
Carefully drain the hot water and immediately run the cooked eggs under cold water until they are cool to the touch or transfer to an ice water bath until cooled.
Once cool, gently crack the egg, being careful not to damage the egg white and peel off the shell. Rinse the peeled egg under water to dislodge any bits of shell.
Oven Method:
Preheat the oven to 325°F.
Fill each cup of a 12 cup muffin tin with a whole unopened egg.
Bake at 325°F for 30 minutes. Once finished, immediately run under cold water or transfer to an ice water bath until cool to the touch.
Once cool, gently crack the egg, being careful not to damage the egg white and peel off the shell. Rinse the peeled egg under water to dislodge any bits of shell.