As a retired chef I have seen so many different methods for cooking hardboiled eggs, that I decided to share my favorite with all of you. I have included on this page my favorite recipe which I think makes the perfect Hardboiled Eggs. I have also included a few other recipes and tips about Hardboiled Eggs.

My Favorite Hardboiled Egg Recipe

*Note:  water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1.  Lay the eggs in the pan and add the amount of cold water specified.  Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2.  When the time is up, transfer the eggs to the bowl of ice cubes and
water.  Chill for 2 minutes while bringing the cooking water to the boil
again.  (This 2 minute chilling shrinks the body of the egg from the shell.)

3.  Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg.   Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes.  Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

              
NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set.  There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board,  takes a bit
of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!

 

 Hardboiled Egg Recipe # 2

Place them gently into a saucepan and cover with cold water. Set the stove on high and bring the eggs to a boil. Boil for just two
minutes. Remove the pot from the heat and let it sit for 12 minutes. In the meantime, fill a large bowl or pot with cold water and ice.
When the 12 minutes is up gently lift each egg out of the hot water and set it in the ice water. This will stop the cooking process
and help you avoid the green outer shell on the yolk. When the eggs are nice and cold lift them out and let them dry on a dish towel.
The resulting eggs will be firm and have a beautiful golden yolk that is cooked, yet yielding

Store the boiled eggs in the refrigerator. Some people notice that a sulfur smell can fill your refrigerator when you refrigerate eggs
just after cooking. Try placing the cooked eggs in a zip lock bag for storage in the refrigerator.

Hardboiled Egg Recipe # 3

• Place eggs in single layer in saucepan.
  
• Cover with at least one inch of cold water over tops of shells.
  
• Cover pot with lid and bring to a boil over medium heat.
  
• As soon as the water comes to a full boil, remove from heat and let stand.
  
• Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
  
• Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
  
• When cooked to desired level, drain off hot water.
  
• Immediately cover with cold water and add a few ice cubes.
  
• Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
  
• Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.

Why are some hard boiled eggs so difficult to peel?

You've probably asked yourself this question many times with great frustration. The answer is simple—the eggs were too fresh!
The fresher the eggs are, the more the shells stick when peeled. As eggs age, their pH changes and they become easier to peel. It is recommended that you keep the eggs in a refrigerator for one week before boiling so the shells will slide off easily.

 A Trick for Making Perfect Deviled Eggs

If you are making deviled eggs or other ornamental dishes you want the yolks of your hard cooked eggs to be in the center of the egg, not off to one side. To accomplish this in each egg you boil you need to do a little advance planning. The night before boiling, take the eggs out of the egg carton and place them in the carton so the eggs are horizontal, or on their sides. They won't fit right in the egg carton, nor will you be able to close the carton lid. This will, however, set the yoke in the center for boiling.

Remember these tips on how to cook hardboiled eggs and you'll have perfect eggs every time.
Use eggs that are at least one week old. Fresh ones won't peel properly.
Never boil eggs for more than 2 minutes max. It makes them rubbery.
Take them off the heat and let stand for 12 minutes covered.
Submerge in cold water for 12 minutes
To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.
To peel...crack on all sides, roll egg between hands to loosen shell and remove shell.
Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.