PERFECT HARD-BOILED EGGS
I hate that yucky grayish-green color that can sometimes destroy the look of my hard-boiled eggs. I ran across this recipe several years ago and haven't had that problem since! And by adding the baking soda to the water, the shells will slide off when you peel them. Now my Simple Deviled Eggs look stunning! ** Not the best...
Provided by Teresa Jacobson
Categories Poultry Appetizers
Time 20m
Number Of Ingredients 3
Steps:
- 1. Put eggs in pot with enough water to cover eggs completely. Add baking soda to water. Cover and turn burner to high.
- 2. Bring water to a rolling boil; remove pan from burner leave covered for 15 minutes.
- 3. Drain water from pan, and refill with cold water. Pour off and refill with cold water until eggs are cooled.
- 4. Refrigerate cooled eggs for 2 hours before peeling for best results.
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Rachel Ortiz
[email protected]5 stars! This recipe is a keeper.
Waser Brother
[email protected]These eggs were perfect for my egg salad. They were easy to peel and had a nice, firm yolk.
Ashish Bam
[email protected]I followed the recipe exactly, but my eggs cracked while they were cooking. I'm not sure what I did wrong.
MD Azaharul
[email protected]Meh.
gp vision
[email protected]These eggs were a bit overcooked for my taste. I'll try cooking them for a shorter amount of time next time.
Nsima Alexander
[email protected]Not bad, but not great. I've had better hard-boiled eggs.
SANI MARUF
[email protected]I was a bit skeptical at first, but this recipe really does work! The eggs were perfectly cooked and easy to peel.
First1 Last 1
[email protected]This is the best way to boil eggs. I've tried other methods, but this one is the most consistent.
Asraful Uddin
[email protected]I love this recipe! The eggs are always cooked perfectly. I've used it to make deviled eggs and egg salad, and they've always turned out great.
Dylan Mccoy
[email protected]These eggs turned out perfectly! I followed the recipe exactly and they were cooked to perfection. They were easy to peel and had a nice, firm yolk. I will definitely be making these again.