Perfect Hard-Boiled Eggs
Achieving perfectly cooked hard-boiled eggs may seem simple, but it’s easy to overdo it, resulting in a rubbery texture and grey rings around the yolks. With this straightforward method, you’ll have smooth, tender whites and vibrant yolks every time.
Servings: 4
Calories: 71kcal
Ingredients
- 4 large eggs
- 1 tablespoon rock salt
- 1 tablespoon white vinegar
Instructions
- Place eggs in single layer in a saucepan, cover with at least one inch of water over tops of shells. Add salt and white vinegar, cover the pot with lid and bring to a boil. Reduce heat and simmer for 12 minutes. Put the pan under cold water until full of cold water. To remove the egg shell, tap the egg against a hard surface and roll it between your hands until the shell is shattered. Then peel the shell off. This recipe is good for when you make Easter eggs because the eggs hardly ever crack when cooking!