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Recipes

Hard-Cooked Eggs

An all-too-common problem: a greenish colored yolk and a sulfurous odor. What causes the problem and how do you make perfect hard cooked eggs every time? Here’s what we discovered:

Test Kitchen Discoveries

Don’t boil the eggs. After countless tests, the test kitchen found it best to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat. After 10 minutes, drain the eggs and cool in ice water. The gentle heat perfectly cooks the eggs—not a chance of the green tinge or unpleasant smell.

Hard-Cooked Eggs

Makes 3 eggs

To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

3	large eggs

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.