Perfectly Boiled Eggs
A perfect hard boiled egg will be yellow and creamy on the inside with no green or black around the yolk. The center will not be gooey and should be light and fluffy. At high altitude, we need to add some time to the process to allow for a center that is cooked, but not overcooked.
For easier peeling, use eggs that have aged a bit but not expired. Fresh eggs are harder to peel, but if you have them, crack the shell all around after they are cooked and soak them in water for 10 minutes to loosen the shell.
Hard Boiled Eggs
PREP TIME: 5 minutes COOK TIME: About 25 minutes SERVINGS: 1 dozen
12 large eggs
1 teaspoon salt
1 teaspoon vinegar
Large bowl filled with cold water and ice
Gently place the eggs in a large pot with enough water to cover the tops by at least 1 inch. Add the salt and vinegar to the water. The vinegar will help keep the egg whites from running out if an egg is cracked, the salt will help with peeling the shell.
Cover the saucepan and bring to a rolling boil on high heat. Reduce heat to low and simmer for 12-15 minutes.
Remove the eggs from the pot with a slotted spoon and place in a bowl filled with cold water and ice to stop the cooking process. Once they have cooled, peel and eat! The leftovers can be stored in the refrigerator for up to 5 days, covered.