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Hard-boiled Eggs

Hard-boiled eggs are easy to make, but they’re also easy to mess up! This method makes perfect hard-boiled eggs (without the green ring) every time.
Cook Time 20 minutes
Calories 61 kcal

Ingredients
  

  • 1 to 12 Eggs

Instructions
 

  • Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch.
  • Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
  • Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water.
  • Make Ahead: Eggs can be cooked and peeled 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. Store in an airtight container in the refrigerator.
  • Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the eggshell easier to remove.
Keyword High-Protein
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