Perfect hard boiled eggs
Fill the pot with enough cold tap water to cover
the eggs completely. There should be about 1 inch (3
cm) of water over them. Although it increases cooking time, be sure to use cold
water. This will help keep the eggs from overcooking. Likewise, do not place
cold eggs in a pot of hot water, the shells will crack immediately and the egg
will run. Place the pot on a stove and turn it on.
Bring to a boil, shut the
burner off and let sit for 30 minutes -- for perfect hard
If you accidentally crack an egg, add salt and/or vinegar to the
water. This may help the proteins in the egg white coagulate faster, thus
plugging the cracks in the shell
NOTE: I tried this in a high altitude
environment after putting two batches of eggs on to boil
and getting busy in another part of the house, didn't hear
the timer and totally forgot the boiling eggs. Now
really hard boiled eggs (I'm talking 1/2 an hour or
more...no water left in pan) are edible. But using
the method above, the eggs are much more tender and tasty!
Kosher Certification: Eggs do not need kosher
However, for the
eggs to be kosher it must come from a kosher bird and
not any traces of blood in the egg.