For perfect hard-boiled eggs, follow this easy technique. Use the eggs for deviled eggs, snacks, appetizers, to add to green salads or make egg salad for a nice lunch. Use them same method with a smaller pan for less eggs.
Keyword eggs, hard boiled eggs
Cook Time 15minutes
Servings 6to 12
12L or XLraw eggs
Using a large enough pan that your eggs will sit flat in one layer. Fill pot with enough cold water to cover eggs by a few inches. Bring the water to almost a full boil.Turn the heat down to a simmer and carefully lower eggs into the water. Using a tool called a mesh skimmer makes it easy. See note below.
When eggs are in the pan, add vinegar and salt. Set cooking time for 15 minutes. While eggs are cooking, prepare an ice bath. Fill a large bowl with ice and water. When eggs are done cooking, plunge cooked eggs into the ice bath. Chill until cold, 7-8 minutes. Peel right away or refrigerate them for a day or two until ready to use.
To peel, tap egg on side of sink or counter top, roll in your hands to loosen the shell and peel. The shell should come right off. Peeling them under cold running water is another good trick.
Recipe from Chef Sally Cameron of AFoodCentricLife.com