Set 12 eggs or as many as you desire (in a single layer) into a large saucepan. Fill pot with water to completely cover the eggs at least 1 inch above eggs and turn heat to high. Bring water to a boil, takes approximately 15 minutes. As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes).
How do you hard boil 12 eggs?
- Cover the eggs in a saucepan with water. …
- Heat the pot on high heat and bring the water to a full rolling boil. …
- Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
Can I boil eggs for 15 minutes?
Place 12 eggs in the bottom of a large pot and and cover with water 1 inch above the eggs. Bring the water to a boil, gently stirring the eggs several times. … After 15 minutes, place the eggs in the ice water and allow them to cool completely (about 15 minutes). Peel immediately, or store in the fridge for 4 to 5 days.
How do you boil a dozen eggs?
Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
Can you boil eggs for 20 minutes?
Fill pan with cold water until eggs are covered by 1″. Heat water over medium heat until it is at a full rolling boil. Let eggs cook for 15 seconds, then remove pan from heat, cover with lid, and leave for 20 minutes.
Do you put eggs in cold water after boiling?
After boiling your eggs for 10-12 minutes, put them in cold water to bring the temperature down rapidly and stop the cooking process. You can even use ice cubes in your water, and you can change the water as it warms.
How long do you boil an egg for hard?
Bring a pot of water to boil. Once the water’s boiling, use a large slotted spoon to gently lower the eggs into the water. Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
How do I get my hard boiled eggs to peel easily?
Learn how to make easy-peel hard boiled eggs in a few simple steps. Just boil them, put them in an ice water bath, roll them and peel away – that’s it!
What do I do if my eggs are not fully boiled?
If you have taken the eggs out too early, have already peeled them and now realise they are still undercooked, don’t worry! You can reboil these eggs even without the shell. You can safely put them back into the boiling water.
Can you eat 2 week old hard boiled eggs?
Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week. Simply put, you’re damaging the shell, and that expedites spoilage. … (And note that the sniff test will not necessarily alert you to bacterial contamination, only the more conventional forms of food spoilage like rancidity).
How do you tell if hard boiled eggs are done?
If you’re wondering how to tell an egg is hard boiled, set it on the counter and give a quick spin. Once it’s moving, tap your finger on it to stop the spinning. Eggs that are cooked will spin easily and rapidly and stop quickly.
How many eggs can I boil at once?
Use a large pan and limit cooking to two (2) dozen eggs at a time only. 5. Over high heat, bring water JUST to a rapid boil. As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid.
How long do I boil 15 eggs for?
Fill pot with water to completely cover the eggs at least 1 inch above eggs and turn heat to high. Bring water to a boil, takes approximately 15 minutes. As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help.
How long do you boil extra large eggs?
HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
Why do egg yolks turn GREY?
A greenish-gray ring may appear around a hard-cooked egg yolk. … The ring is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk.