Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.Transfer eggs to a colander; place under cool running water to stop the cooking.Eggs can be peeled and served immediately.
If you need easy-to-peel eggs and you have fresh eggs, you might want to try steaming the eggs for 15 minutes. Pour an inch of water into a pot and insert a steamer basket.Bring to a boil. Place the eggs in the steamer basket, cover and steam for 15 minutes (more or less, check!). Heat the pot on high heat and bring the water to a full rolling boil. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. 1 Place the pan over high heat until it reaches a boil. 2  Turn off heat, cover and let it sit for 13 minutes. 3  After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes. 4  Carefully crack the eggs shells (making sure the majority of the shell is cracked).  For soft-boiled eggs, you want to bring the pot of water to the boil first, then carefully drop in the eggs and gently simmer for 3 to 4 minutes for the perfect runny yolk. Serve them warm immediately. Watch the video below to see the methods. For more holiday ideas and recipes, visit Food Network’s Easter Central.  Directions. Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs Directions. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. This is how I adapted the technique for eggs. Put refrigerated eggs in a heavy bottomed pot and cover with cold tap water so they’re covered by about 1″ (2.5cm) of water. Bring the water to a full boil (100 degrees C) over high heat, and then remove the pot from the heat. Let the eggs cook the rest of the way using the residual heat in the water 1 Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch. 2  Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. 3  The water should come to a full, rolling boil. 4  Turn off the heat and cover the pan. Instructions. 1  Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch. 2  Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. 3  The water should come to a full, rolling boil
http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/ http://www.momables.com/how-to-make-easy-to-peel-hard-boiled-eggs/ http://blog.foodnetwork.com/fn-dish/2013/03/how-to-boil-the-perfect-eggs/ http://www.foodnetwork.com/recipes/emeril-lagasse/perfectly-boiled-eggs-recipe.html http://www.marthastewart.com/354061/perfect-hard-boiled-eggs http://norecipes.com/recipe/perfect-boiled-eggs http://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-cooking-lessons-from-the-kitchn-202415
how to boil a perfect egg