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5 Easy Steps for Perfect Hard-Boiled Eggs - The Krave 5 Easy Steps for Perfect Hard-Boiled Eggs - The Krave

5 Easy Steps for Perfect Hard-Boiled Eggs

Making a hard-boiled egg seems simple enough, right? Well, it’s certainly not rocket science but if you cook it too long you end up with a green-tinged yolk. Under cook it and you’ll cut into a raw yolk which you probably don’t want to eat. But if you follow these 5 steps you’ll have perfectly cooked eggs every time.

1. Carefully place the eggs in a single layer in a deep pot and cover with cold water. Be sure the eggs are covered by at least an inch or more of water.

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2. Place the pot on the stove and bring it to a boil over high heat.

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3. As soon as the water reaches a boil, remove the pan from the heat, cover with a tightly fitting lid and let sit for 10 minutes for large eggs (the most common), 9 minutes for medium eggs and 12-15 for extra large eggs.

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4. After the recommended amount of time, remove the eggs from the pan with a slotted spoon and carefully transfer to a bowl of ice water. Let the eggs cool in the ice water for 5 minutes. This step is important because it stops the cooking process and prevents the eggs from over cooking.

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5. To peel the egg, roll it gently across a flat surface until the shell is covered in cracks. Then using your fingers carefully peel the shell off, running it under cold water if necessary to help things along.

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You can store unpeeled hard-boiled eggs in the fridge for up to 5 days. Peeled eggs can keep for 2-3 days.

 

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