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Perfect Hard-Boiled Eggs

Submitted by: suzanne-mcminn on June 20, 2010
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5
Perfect Hard-Boiled Eggs

This is how I have learned to do it even if they’re eggs you gathered this morning!

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Difficulty: Easy

Servings: varies

Prep Time: a few minutes   Cook Time: 14 minutes  


eggs (any number)


Get the water boiling first–rapid boil. Add a dash of salt. Gently lower eggs in with slotted spoon and keep the water boiling. Fourteen minutes later, drain and put in cold water so they are cool enough to handle. Peel.

The eggs practically roll out of the shell even if you just got them out of the nest that day. VERY easy. Some people say to shock them in icy water after, but I don’t do that, just run cold tap water over so they can be handled.

Categories: Appetizers & Snacks, Breakfast, Egg Dishes, Eggs, Tips & Tricks

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  1. 7-2

    Deb, thanks again for posting this! I just used this method for the 2nd time and it rocks! I did have two explode the first time even though they were room temp – poked the needle holes this time – perfect!

  2. 3-26

    I can’t wait to try this method! I hate it when it’s hard to peel them – my grandchildren love eggs, this will be such a time saver! Thanks Buckeye Girl, I’ll let you know how it works out.

  3. 3-29

    This really works, thanks so much.

  4. 12-15

    Was a little sceptical but this worked great!

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