International / basics / Basics
Hard Cooked Eggs
Hard-boiled or hard-cooked eggs are a preparation where whole eggs are cooked in the shell until both the yolk and the white are fully cooked. After cooking, the shell is typically cracked all over and removed.
Ingredients
- egg
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Put the eggs in a pot.
Fill pot with water. Make sure that the tops of the eggs are covered by at least 25 mm (1 inch).
Bring to a rolling boil.
Reduce heat to a low boil. Cook for 10–15 minutes, depending on the size and number of eggs.
Drain the pot.
Cool eggs immediately by running cold water over them or putting in ice water.
Crack and peel the eggs under very cold running water, starting by cracking the large (air pocket) end, then taking off the largest pieces first.
Put about 2 cm of water in a pot and bring to a fast boil.
Put steamer basket in pot (no water should be in the basket itself—only under).
Put eggs in basket.
Place lid on pot. Steam for about 12–13 minutes—the heat can be lowered slightly, as long as there is steam.
Cool eggs in iced water.
Crack and peel eggs as above.
Region evidence: no stated origin (basic dish)
