How Get Your Hard Boiled Eggs Just Right

To cut your time in the kitchen this Easter (which takes place on April 16 this year) — and the stress that comes with getting the perfect peel — check out the easier, faster way to hard-boil your Easter eggs.

Total time: 17 minutes

Ingredients: 12 eggs

Directions

Step 1: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.

Step 2: Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs).

Step 3: Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.

Voila! Egg-ceptional hard-boiled eggs.

Did you know?
Fresh eggs may preferable in omelets but not for hard-boiled eggs. To make eggs easier to peel, the Egg Council recommends using eggs that are about 7 to 10 days old when hard boiling.

And once they're cooked? In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

Egg Peeling 101
The number one reason people choose not to hard-boil eggs? Peeling is a pain. 

Here's a trick an eggs-pert tip: gently tap large end of egg on countertop until shell is finely crackled. Starting peeling at large end, holding egg under cold running water to help ease the shell off.