Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

• Eggs

Directions

1. Wash hands with soap and water.
2. Place a single layer of eggs in a saucepan. Add cold water to cover the eggs by at least 1 inch. Heat over high heat just until the water comes to a full boil.
3. Take the pan off the heat and cover with a lid or plate. Leave eggs in the hot water. Time depends on egg size: medium – 9 minutes; large – 12 minutes; extra large – 15 minutes
4. Immediately drain eggs. Serve warm, or cool completely under cold running water or in ice water. Refrigerate within 2 hours of cooking. Use peeled eggs within 2 days or refrigerate in the shell for up to a week.

Notes

Tips for easier peeling:

• Refrigerate the eggs for 7-10 days before cooking. This gives time for the two membranes inside the shell to separate slightly.
• Let eggs cool after cooking.
• Roll the egg gently on the counter until the shell has small cracks all over.
• Start peeling at the large end.
• Hold the egg under cold running water to help loosen the shell.

Photo and Recipe Source: https://www.foodhero.org/recipes/perfect-hard-cooked-eggs