Hard-Cooked Eggs

Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

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