Menu
Search
Menu
Close

April​/May 2006

Hard-Cooked Eggs

Hard-cooked eggs are prone to greenish-colored yolks and sulfurous odors. Our tests uncovered what causes the problem and how you can make perfect hard-cooked eggs every time.

Why This Recipe Works

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.

Ingredients

Print Shopping List

Instructions

Makes 3 eggs

Ingredients

Print Shopping List

3 large eggs

From Our Shop

From Our Sponsors

Instructions

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.

Watch the Cook's Country cast make this recipe

Play Video

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.

Watch The Full Episode

Learn to make super-crunchy fried chicken. Pair it with our classic potato salad, or with the potato chips that won our taste test of top brands.