Notes
- If cooking more eggs, they should fit in the saucepan in a single layer.
- Add a few minutes cooking time for extra large eggs.
- For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.
- Cool eggs quickly once cooked by placing them in cold water. Rapid cooling helps prevent a green ring from forming around the yolks.
- To peel a hard boiled egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.
- Keep a supply of hard boiled eggs in your refrigerator for quick meals and snacks. Use hard boiled eggs within one week.
- To determine whether an egg is hard boiled or raw, spin it. If it spins round and round evenly, it is hard boiled. If it wobbles while spinning, it is a raw egg.