Ingredients

How to make it

  • Place a cooking trivet in a two-quart saucepan to keep the eggs from touching the pan bottom. Actually, the size saucepan will be determined by the number of eggs - keep to a single layer of eggs.
  • Use a sharp point to carefully tap a 1/8-inch hole in the air-chamber end of each egg. If unable to tell which end has the chamber, submerge the egg in a bowl of water, the air chamber end will raise up. Without the hole, the eggs will tend to split open.
  • Place the eggs in the saucepan and fill with cool water to cover by an inch. If the eggs fill the bottom, use a little more water.
  • Place a lid on saucepan, place the saucepan over high heat only until the water boils, then remove from the heat.
  • Let stand 15 minutes.
  • Drain, refill with cool water, then shell the eggs and use as desired.

Reviews & Comments 2

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  • levalee 4 years ago
    FUNNY TO SEE THIS I BURN MY FIRST HARD BOIL EGGS.DIDN'T NO AT 15 THAT IF THEY RAN OUT OF WATER HEY EXPLODED.NASTY.THIS IS GREAT.
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  • farmchick45 4 years ago
    Thanks! This is such a basic skill, yet I always pause, think and still feel uncertain every time I decide to boil them! And I raise chickens!
    Was this review helpful? Yes Flag

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