Hard-boiled Eggs


    • Eggs
    • Water


    • Place eggs in saucepan; add enough cold water to come at least 1 inch above eggs (e.g. to first knuckle of finger).
    • In open saucepan, heat rapidly to boiling; remove from heat.
    • Cover and let stand 22 to 24 minutes.
    • Immediately cool eggs in cold water to prevent further cooking.
    • Tap egg to crackle shell. Roll egg between hands to loosen shell, then peel. Hold egg under running cold water to help ease off shell.

Learned about this recipe from Jo Ann Alexander.