The trick is to start with cold water, and then remove the eggs from the burner as soon as the water reaches a rolling boil. This prevents the eggs from tasting rubbery.
INGREDIENTS | SERVES 1–2
- 2 eggs, any size
Place the eggs in a saucepan and cover with cold water to at least ½ inch above the eggs. Cover the pot with the lid and bring to a rolling boil over high heat.
As soon as the water is boiling, remove from heat. Let the eggs stand in the hot water for 17 to 20 minutes.
Remove the eggs from the saucepan and place in a bowl filled with cold water for at least 2 minutes, or until cool enough to handle. Peel off the shells. These will keep in the refrigerator for about 1 week.
More Tips on Egg Peeling
Never try hard-boiling a fresh egg. Eggs fresh from the hen are frequently difficult to peel, no matter what method of hard-boiling is used. After a few days, eggs develop a gas layer between the shell and skin that makes for easier peeling.