Hard-Cooked Eggs

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About
Place any given number of eggs in a saucepan or casserole and add warm water to cover. Add a little salt, if desired, to facilitate later peeling. Bring slowly to the boil and simmer about 12 minutes. Drain immediately under cold running water. Peel. To prepare the eggs for stuffing, slice them in half, put the yolks in a sieve, and press through with the fingers.