This post is one which would have benefited me greatly a few years ago. In the past, I struggled with hard-boiled eggs. Frequently, the yolks were covered in a greenish-grayish film, which looked so icky. It ruined the effect of deviled eggs or beautiful salads. I was so happy to finally learn how to make them correctly. Yay! Pretty eggs! Here’s the procedure.
Put desired number of eggs into a deep sauce pan.
Cover with cool water, …
… making sure that the water level is at least an inch higher than the eggs.
Keeping them uncovered, turn heat to medium/high, and bring to a boil.
As soon as the water begins boiling, remove from heat, cover, and let sit for 10 minutes.
After 10 minutes, drain the hot water, and immediately immerse the eggs in ice water until they’re completely cool.
That’s it. Remove from the water, and either peel or refrigerate for later.
TIPS for peeling
Tap the bottom end onto a hard surface with just enough force …
… to crack the shell.
Now roll it between your hand and the hard surface, applying just enough pressure to hear slight cracking.
Peel away the piece of shell. It may be necessary to rinse it after you finish, and then dry it completely.
That’s all there is to it. Now you have beautifully hard-boiled eggs, with bright sunny yolks.