Hard Boiled Eggs

1.    First, gently set eggs into a small saucepan and fill the pan with cold water, being sure the water completely covers the eggs and then some.  (Using cold water to start with helps keep eggs from overcooking.)

2.    Turn heat to high and bring water to a full boil.  When water is boiling well, place lid on top of pan and remove pan from heat.  Let the pan and eggs sit for 12 minutes before removing lid.

3.    Remove lid and rinse eggs under cold running water (or place in a bowl of ice and cold water) until they are cooled completely.

4.    Tap the egg softly on a hard surface to begin cracking the shell.  Then peel until eggshell is completely gone.

5.    Voila!  Now you are ready to eat.

6.    If not using or eating the boiled eggs right away, keep them unpeeled in the refrigerator for up to one week.

7.    If yolks of the hard-boiled eggs sometimes turn greenish-gray, this is harmless; but to prevent it next time, reduce cooking time to bare minimum (10 minutes) and submerge the eggs in cold water immediately after cooking for quick cool-down.

8.    When using boiled eggs for an Easter egg hunt, remember to hide the eggs within 2 hours of the hunt, since they might go bad if left at room temperature for too long.


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