Despite the moniker "hard-boiled eggs," eggs cooked firm in the shell should actually be simmered. Boiling toughens the egg and causes the unsightly green discoloration often found around the yolk.
Hard-boiled eggs aren't just for Easter egg hunts. They are the foundation for egg salad sandwiches, contribute both creaminess and texture to macaroni salad, and make a distinctive presentation for dishes like deviled eggs and Nicoise salad.
Directions for the best tasting and most presentation-worthy hard-cooked eggs
- Start with eggs that are a few days old – it will be easier to remove the shell after cooking, as compared to fresh eggs.
- Fill a saucepan with enough cold water to cover the eggs.
- Place saucepan over medium heat and allow water to come to a simmer. Carefully lower eggs into the water and simmer uncovered for 12 minutes.
- Remove from heat and use a slotted spoon to transfer eggs to an ice bath. This will help separate the shell from the egg. When eggs are cool to the touch, crack the shell and peel. Use as desired or refrigerate in an airtight container for up to five days.