Placing eggs in cold water prior to boiling will help them to not crack.
Hard-boiling eggs isn't necessarily as easy as it's made out to be. The perfect hard-boiled egg is easy to peel and has a tender texture. A lot of people boil eggs too long, which results in a rubbery egg. Another common mistake is boiling eggs that are too fresh. Eggs that are less than a week old have an egg white that is more acidic and clings more closely to the shell. Add this to my Recipe Box.
Instructions
1. Remove eggs that are several days old from the carton and place them into a pot in a single layer. Fill the pot with cold water so the eggs are covered by at least 1 inch of water. Leave the eggs in the pot of cold water for about five minutes. This will help to prevent cracking as the eggs boil, which can add to peeling difficulties later.
2. Bring the water to a boil gradually by turning the burner on medium-high heat.
3. Lift the pot from the burner once the water begins to boil.
4. Change the burner's setting to low and return the pot to the burner for about a minute.
5. Cover the pot and turn off the burner. Let the eggs sit in the hot water for about 15 minutes.
6. Drain the water from the pot and refill it with cold water. Add a few ice cubes to keep the water cold. Let the eggs sit in the cold water until they are completely cooled.
7. Crack the larger end of the egg first by tapping it on a hard surface. Then crack the smaller end and peel the shell away.
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