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Hard-Cooked Eggs Recipe
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Hard-Cooked Eggs Recipe

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Our home economists share this recipe for hard-cooked eggs that can be eaten plain or used in various recipes.
TOTAL TIME: Prep: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 12 eggs
  • Cold water

Nutritional Facts

1 each: 75 calories, 5g fat (2g saturated fat), 213mg cholesterol, 63mg sodium, 1g carbohydrate (1g sugars, 0g fiber), 6g protein .

Directions

  1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs).
  2. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Yield: 12 servings.
Originally published as Hard-Cooked Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p168


Reviews for Hard-Cooked Eggs

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
brandli5 224077
Reviewed Apr. 3, 2015

"You must boil those eggs for a few minutes first before they done. 6 minutes for mine. Then turn off and put in cold water to cool."

MY REVIEW
bdieges 64204
Reviewed Nov. 23, 2012

"My yolks were undercooked, but that may be because of our high elevation. If you live at high elevation, you will need to let the eggs cook a few more minutes or let them stand in the hot water longer."

MY REVIEW
rhobleymattson 149924
Reviewed Oct. 5, 2012

"I just learned how to steam eggs. Love it!! one cup water in your sauce pan add steamer basket add eggs put the lid on it and steam for 15 min. Perfect!!"

MY REVIEW
maize24 148048
Reviewed Apr. 2, 2011

"I found the video helpful. When I crack my eggs I crush the ends first. It seems to help"

MY REVIEW
galhall 155049
Reviewed Mar. 25, 2011

"I have used this recipe for years works great. I add a little salt to the water just in case an egg cracks, this prevents it from running all over in the water. Drain and add the cold water, works great."

MY REVIEW
DarlaSue-From-Maine 133062
Reviewed Jul. 20, 2010

"If you look below at my review, I didn't add that you roll/break the shells UNDER the cool water in the pan and then peel under the water, also. It really works! :-)"

MY REVIEW
DarlaSue-From-Maine 154238
Reviewed Jul. 20, 2010

"This was very helpful, but my grandmother would boil the eggs and then after they have cooled in cold water, she would actually roll/break the shells UNDER the cool water and keep the egg under the water while peeling the shell off. I find that the shells come off effortlessly this way. Just an old Yankee way of doing things! I love the Taste of Home, Country Living and your website! Thanks from Up He'Ya in Maine! DarlaSue"

MY REVIEW
wyomingwild 154235
Reviewed Jun. 20, 2010

"I wonder how grandma used to do her eggs, or learn how too?? Probably she asked questions. Asking how to use the site seems a bit more courteous. But that might be stretching simple reasoning too far."

MY REVIEW
di1214 148047
Reviewed Jun. 20, 2010

"I had finding video also & it was security settings on my firewall. As a first time visitor to sight I was stunned to see donna63 head up butt comment & perhaps as bad was the reply from bickey. How crude & how rude. I feel sad for you both. Not sure I want to visit this site again."

MY REVIEW
EddyG 101988
Reviewed Jun. 17, 2010

"Hard-cooked eggs peel easily under running cold water if they are started in boiling water (no they will not crack even straight from the refrigerator). Boil 5 minutes. Let stand 10 to 15 minutes. (Longer cooking results in yolks with green edges.) Chill in ice water."

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