How to Make a “Hard-Boiled” Egg
  • eggs
  • water
  1. In a sauce pan, place enough to cold water to cover your eggs by about an inch. Turn the stove onto high, and heat the water until it just starts boiling. Throw a lid on, and remove the pan from the heat. Set your timer to 22 minutes, and leave the eggs alone. When the timer goes off, remove the eggs from the hot water and place them in very cold water, even ice water if you like. Let them sit until the eggs are completely cold.
  2. Doing this serves two purposes. First, the cold water quickly cools the eggs, so they don’t overcook. Second, quickly chilling the eggs causes the eggs to contract inside the shell. This lets the egg pull away from the shell just slightly, making in a little easier to peel the eggs. This is very important when you are dealing with fresh eggs. If you get eggs directly from a farm, or from your own chickens, it is nearly impossible to get shells off eggs.
  3. Now when your eggs are cool, take a look. You notice that one end is wider than the other. The wide end is where the air sack is. Because of the air sack, there is a little space. I start peeling the egg here, because that space makes it easier to get the peeling started without tearing the egg.
  4. Gently crack your egg on the end.Now roll the egg on the counter, rocking it from side to side, with a little pressure. This will cause the egg shell to crack all the way around. Don’t use too much pressure, or you will break the egg and not just the shell. Now starting at the end with the air pocket, begin peeling off the shell. If you have any trouble, sometimes running the egg under water helps it along.
  5. Ta Daa! Perfectly cooked and peeled "Hard-Cooked Eggs."
Recipe by Cosmopolitan Cornbread at