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Foolproof Hard-Cooked Eggs

Foolproof Hard-Cooked Eggs

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  • 6 eggs
  1. Place 6 eggs in a single layer in a medium saucepan and cover with cold water. Bring to a gentle boil, uncovered, over medium-high heat. Remove the pan from the heat. Cover and let stand 10 minutes for a barely cooked-through yolk or 15 minutes for a creamy, fully cooked, pale-yellow yolk.
  2. Drain off the hot water, then fill the pan with ice water. Let stand until the eggs are cool to the touch.
  3. Drain off the water, then gently roll each egg on the countertop to evenly crack the shell. Carefully peel, working under slow- running tap water if the shell is sticking.
  • The fresher the eggs, the harder they are to peel. If you know you want to make deviled eggs over the weekend, just buy your eggs earlier in the week!
  • To prevent that dreaded ring around the yolk, make sure the water is at a gentle, not rolling, boil. High heat causes a reaction between the white and the yolk, which creates that green-gray circle.
  • The ice-water plunge stops the cooking and quickly cools the eggs, so you can get peeling pronto!