Hard boil eggs are popular around here. Really, really popular. They are a great snack item here year round. I love them because I can make a large amount & have them on hand for a couple days. However, my husband & all the kids cannot stand if the yolk turns green during the boiling process. So, we hard boil our eggs to keep the yolks nice and yellow.
It’s super simple.
1. Layer your eggs in a pan. Do not stack them. You want a single layer of eggs.
2. Then cover your eggs with cold water. Cold water helps to keep your eggs from cracking. The water only needs to go about an inch or two above the eggs.
I don’t add salt to the water for easier peeling. I’ve never noticed it makes a difference. Some people swear it makes it easier to peel your eggs if they’ve been boiled in salt water. If you try it you don’t need more than 1/2 a teaspoon of salt.
3. Alrighty… after you’ve got your eggs covered in water put them on your burner & bring them to a boil.
4. Once they come to a rolling boil, turn off the burner, cover the pot with a lid, then remove from the burner & aside for 10–15 minutes. 10 minutes for smaller eggs up to 15 minutes for larger eggs.
5. After 10–15 minutes goes by you’ll need to cool them off. The cold bath will stop the eggs from continued cooking. You can do this by either transferring your eggs either to an ice cold bath (gently, a slotted spoon is good for this) until they are cool to touch. OR you can do the laziest way (the way I like) simply put the pot in your sink & let cold water run into it until the water feels cold (all the hot water is gone). Then turn off the faucet & let them sit in the cold water until they are cool to touch when you move them out of the water.
If you don’t serve your eggs immediately you will want to refrigerate them until you eat them.
6. Then crack, peel & enjoy.