It’s that time of year again and one of the most frequent questions I received from readers this week was “How do I hard boil eggs so they don’t crack and are easy to peel?” This is a hard one…Mine crack ALL THE TIME!!!! So, I referred to the uber homemaker Martha Stewart and here is what I found!!!
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Martha’s Perfect Hard Boiled Eggs
recipe adapted from marthastewart.com
12 Large Eggs (room temperature)
Place eggs in a SINGLE LAYER in a large saucepan (I used my Le Creuset). Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking.