How to become an Hard Boiled Eggs-pert


  • 1/2 dozen Eggs ( Not fresh*)
  • Cold Water
  • 1 Tbls Vinegar
  • 1 tsp Salt


1 *Choose eggs that are several days old,  buy your eggs 5 days in advance. Fresh eggs will be difficult to peel. If you have some eggs that are difficult to peel, refrigerate for a few days then they will be easy to peel.

2 Put the eggs in a single layer in a saucepan, covered by TWO  inches of cold water. Starting with cold water will help keep them from cracking. Add the vinegar and salt. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, turn off the heat but do not remove the pan from the heated burner. Let simmer uncovered for one minute.

4 After a minute, cover, and let sit for 10-12 minutes.

5 Strain out the HOT water from the pan, put the pan into your sink and overfill the pan with cold water until the eggs cool down a bit. Once cooled, strain the water from the eggs.

6.  Refrigerate the cooked eggs in a covered container. Consume within 5 days.

One Response to “How to become an Hard Boiled Eggs-pert”

  1. Delicious Deviled Easter Eggs « Sacchef's Blog Says:

    […] 1 doz Hard Boiled Easter Eggs […]

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