First, you need to have a pan with a tight-fitting lid and wide enough to have all of your eggs on the bottom and tall enough that the water covering the eggs won’t “boil over”.
Next, you have to have the eggs just covered enough with water and at your highest temperature to get the water to a “rolling boil”. Right after your water is at a full boil, then you turn off the heat, but leave your pan right where it is and cover it with the tight-fitting lid.
Finally, set your timer to exactly 10 minutes. That’s it! You are almost there.
When the ten minute timer goes off you’ll need a pot holder or oven glove to remove the lid, but careful removing the lid as it is very hot, as well as the steam that will be under it…yes, it is extremely HOT!
Carefully, pour the very hot water out of the pan into the sink or another heat-resistant pan, without letting the eggs tumble out and pour cold water over the eggs. Let the hard boiled eggs sit, uncovered, for 10 more minutes.
Your done. Now you can crack and peel your eggs for your favorite recipe: Deviled Eggs, Potato Salad , Egg Salad, or even sliced and topped on a Chef’s Salad or just eating them plain.
Happy Cooking and my next cooking tip will be about Simple Baked Potatoes.