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 ListInstructions
Makes 3 eggsInstructions
Makes 3 eggsTo center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.
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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.
