Hard Boiled Eggs
Smooth Hard Boiled Eggs are easy to make and the shells peel easily. "Season" the water before boiling and chill boiled eggs before peeling. Recipe by Aunt B. Photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 12 eggs
- 12 large fresh eggs or use 6 large eggs
- 1/4 cup salt will not penetrate eggs
- water for boiling
- 24 ice cubes for chilling boiled eggs before peeling
Place fresh eggs (large or small) in bottom of large saucepan.
Add salt and cover with cold water.
Boil eggs over high heat for 10 minutes.
Turn off heat. Bad eggs will float after boiling. Do not eat. Discard immediately.
Use a slotted spoon to place each egg in a large bowl. Cover with cold water. Add at ice cubes. Place uncovered bowl in refrigerator for 30 minutes.
Very gently tap a hard boiled egg on a flat surface to crack shell and to avoid dents in the whites.
If desired, slice hard boiled eggs with a serrated knife.