Hard-boiled Eggs
Ingredients
Directions
Place the eggs in a saucepan and cover them with boiling water.
Let the eggs sit in the hot water for about 10 minutes without boiling.
For soft whites and yolks, adjust the time to your preference.
Serve immediately as they will harden in the shell.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Set into a firm white and yolk when heated, giving the dish its structure.
- Boiling water
- Transfers heat evenly around the eggs, cooking them through the shell.
The step that matters
Timing the rest in hot water. Overcooked yolks turn chalky and develop a grey-green ring, because sulfur in the white reacts with iron in the yolk. Holding the time near 10 minutes keeps the yolk tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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