Making hard-boiled eggs is easy – eggs and a big pot of water! But, just in case you need a basic cooking lesson or a refresher course, I’m including my version so that it’s always here on our site for easy reference.
I make at least 6 to a dozen hard-boiled eggs at a time, depending on my intended use. Then, they are ready for multiple recipes – already cooked and stored in the refrigerator until ready to use. I keep them separate, of course, from raw eggs by placing them in a plastic container with a lid in the refrigerator. This distinguishes them from the raw eggs, which I keep stored in their original egg carton from the grocery store.
Anyway, back to boiling the eggs: place your eggs in a pot in a single layer (don’t stack them). Cover them with enough cold water so that there is at least an inch of water above the eggs.
Bring to a boil over high heat. Once they have reached a rolling boil, turn off the heat (if using an electric stove, remove from the heat) and allow the eggs to continue to cook in the boiling water for 15 minutes. After 15 minutes of steeping in the hot water, move the pot to your sink and pour off the hot water. Run cold water continuously over the eggs until the water in the pot is cold and the eggs are cold to the touch.
Remove eggs from cold water and transfer to a storage container with a lid. Place in refrigerator until ready to use.
Here are two tips for you on peeling hard-boiled eggs without leaving gaping pock marks in your eggs:
- Make sure your eggs aren’t fresh; they need to be at least 5 days old.
- If you aren’t dyeing them for Easter eggs, add a couple of tablespoons of canola oil to your pot of water. After cracking, the shells will peel easily.
Here’s the recipe:
- Canola Oil (if not later dyeing the eggs for Easter)
- Place eggs in a pot that is large enough to hold them in a single layer.
- Cover with water so that water level is one inch or more over the top of the eggs.
- Add a couple of tablespoons of canola oil.
- Place on stove and bring to a rolling boil.
- Once boiling, remove from heat and allow eggs to continue to cook in hot water for 15 minutes (set a timer).
- Move pot of eggs to sink and empty hot water.
- Run cold water continuously over eggs until the water in the pot is cold and the eggs are cool to the touch.
- Drain and store in lidded container in refrigerator until ready to use.
(other recipes using hard-boiled eggs)
- Classic Egg Salad
- Dyeing Easter Eggs on a Dime
- Goldenrod Eggs
- Meatloaf Surprise
- Spinach Salad with Brown Sugar Bacon and Candied Black Pepper Pecans
- Steak and Egg Salad