Instructions for the Perfect Hard-Boiled Egg

5.0(12)

Last weekend I undercooked my hard-boiled eggs and decided instead of putting them back on the stove I should save time and microwave them for a minute. Well, the eggs exploded (I salvaged the pieces). Now you know why my nickname is Runs with Scissors. Ironically, I came across instructions for hard-boiled eggs in The Amish Cook at Home just as I was getting ready to make more. The Amish Cook says cooking a hard-boiled egg isn't as simple as throwing it into a pot of water because the timing is important (you don't want an overcooked or undercooked egg). Thanks to the Amish, my shells came off easily, the eggs cooked perfectly, and I didn't microwave anything.

by AmyZoe·published 2009-03-28

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Lunch/Snacks

Servings

1 dozen eggs, 12 serving(s)

Total time

18 min

prep 5 min

Calories / serving

72 kcal

Ingredients (2)

serves

12 eggsegg
water, to coverwater

Instructions (5 steps)

01Put the eggs in a pan of cold water.
02Bring to a boil and cook for 2 minutes (i.e., once it boils only cook 2 minutes).
03Turn the heat off. Cover the pan and let stand for 11 minutes.
04Transfer the eggs to cold water and let them soak until cooled. (I rinsed my eggs a couple times in cold water and made sure I waited until they were completely cooled before removing shells. Later I thought I should have put some ice cubes in the water to speed it up.).
05Peel off the shells and enjoy.

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Rich recipe — supports nutrition-aware planning.