Hard boiled eggs SEEM like the easiest food to make in the world. If that were true then WHY are there seemingly hundreds of ways to make them? I’ve tried them all, Old eggs, fresh eggs, baked in the oven, microwaved, with vinegar and without. This is more of a technique than a recipe but in my house these work every time!! I make a dozen hard boiled eggs every week. They are ready to go if I’m in the mood to make deviled eggs or I’ll grab a couple to eat for breakfast on the go.
- 6 quart pot
- slotted spoon
- Large eggs 6-12
Bring cold water to a boil. Gently place eggs into the water with a slotted spoon. Cook for 15 minutes*(If you have extra large or jumbos cook 18 minutes) Remove from heat and soak in cold water until shells are cool to the touch. Remove shells or store in the egg carton. I find it helpful to label the carton.