I have read in cookbooks and cooking magazines on foolproof ways to hard-cook an egg. The method I am going to write about is a combination of two techniques. My sources are Cook's Illustrated Cook Book and Taste of Home magazine.
Adapted from Cook's Illustrated Cook Book and Taste of Home magazine
4 large eggs
1. Remove eggs from refrigerator 30 minutes before cooking.
2. In a medium saucepan place the eggs. Add enough cold water and cover the eggs by 1 inch.
4. Remove eggs from heat and cover the saucepan. Let the eggs sit in the hot water as follows:
15 minutes for extra-large, 12 minutes for large, 9 minutes for medium.
6. Drain eggs once they are cooked and submerge in the ice water.
7. Peel the eggs from the large rounded end.
Note: Unpeeled, hard-cooked eggs will keep in the refrigerator for 1 week. Peeled eggs will last 3-4 days. Store the peeled eggs covered in cool water.
|Creamy Yolk Texture and Tender White|
|No Ring Around The Yolk|