Hard-Cooked Eggs

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Preparation info

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Method

Put enough water in a saucepan to cover the eggs to be cooked. Bring the water to a rapid boil. Lower the eggs into the water one at a time. Reduce the heat until the water barely simmers. Leave the eggs in the water for ten minutes, drain immediately, and plunge into cold water.

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