Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

America’s Test Kitchen Hard-Boiled Eggs




Source of Recipe


America’s Test Kitchen


Recipe Introduction


This is the same method for their soft-boiled eggs and works just as well. I got perfect hard-boiled eggs. They are supposed to be easier to peel, too. The one that I peeled right after cooling in the ice bath peeled very easily – I didn’t even have to use the spoon trick.


List of Ingredients




Eggs

Recipe



Add one inch of water to a saucepan or Dutch oven. Place a steamer basket in the pan and bring the water to a boil. Place the eggs in the steamer basket and cover. Let boil for 12 minutes.

If you want to serve the eggs hot, just peel when done. If you want to serve them cold (like when you make deviled eggs) prepare an ice bath in a bowl with ice and water. When done, place the eggs in the ice bath until cool. Peel. If needed, you can peel under cool running water or use the spoon trick. This is just using a spoon with the bowl facing the egg and slipping it up between the egg white and membrane to assist with pulling the shell away.