Hard boiled eggs are one of those seemingly easy foods to prepare that can quickly go awry. From uncooked centers to shells that just won’t peel, there’s a myriad of problems waiting to happen when making hardboiled eggs. Yet there are simple tricks to help prevent even the most unavoidable egg mishaps.
Purchase the eggs about five days prior to the date of preparation. When boiling the eggs, first gently place them into an empty pot or saucepan in a single layer. Add between an inch or two of cold water and a tablespoon of vinegar. Though cold water increases cooking times, it serves to help prevent overcooking and cracking of the shells; vinegar will help to keep the egg whites from running out of any eggs that do crack while cooking. Additionally, a half teaspoon of salt is recommended to prevent cracking and to make eggs easier to peel. Bring the eggs to a boil on a high heat setting.
When the water starts to boil, immediately remove the pan from the stove for a few seconds and reduce heat to a low setting. Then return the pan to the burner and let the eggs simmer for a minute. If cooking on an electric stove with a coil element, the heat can be turned off completely at this point, but the pan should be left on the warm burner. After one minute, remove the pan from the heat, cover it and let it sit for about 12 minutes. After 10 minutes, check for doneness by removing one egg, running it under cold water and cutting it open. If it is not ready, check another egg at the 12 minute mark.
Remove the eggs from the water using a slotted spoon and chill them in cold water. This can be done individually under cool running water or altogether in a large bowl. Peel the eggs when they have completely cooled; peeling is easiest when done under running water. Store eggs in a covered container in the refrigerator to minimize odors and eat them within five days of preparation

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