• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Hard-Cooked Eggs

From

April​/May 2006

Hard-Cooked Eggs

An all-too-common problem with hard-cooked egg recipes is that they produce a greenish colored yolk and a sulfurous odor. What causes the problem and how do we make perfect hard cooked eggs every time? We wanted a recipe that answered both these questions. One thing our testing told us: Don’t boil the eggs. After countless tests, we found that we got the best results from our Hard-Cooked Eggs recipe when we covered the eggs with an inch of water, brought it to a boil, covered the pan, and removed it from the heat. After 10 minutes, we drained the eggs and cooled them in ice water. The gentle heat perfectly cooked the eggs—not a chance of the green tinge or unpleasant smell.

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.

Ingredients

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.