Hard Boiled Egg

Method5 steps

1. 1

   Step 1: Choose a pot in which the 1 litre boiling water will cover the four eggs. Add that water, the 1 tsp salt and 1 tsp vinegar and bring to a full boil.

   Uses 1 litre water, for boiling the eggs · 1 tsp vinegar, for the boiling water · 1 tsp salt, for the boiling water

2. 2

   Step 2: Lower the four eggs carefully into the boiling liquid one at a time with a ladle. Return to a gentle boil over medium heat and boil uncovered for about 10 minutes.

   Boil the eggs · 10 minUses Boiling water, salt and vinegar · 4 large eggs, brought towards room temperature just before cooking

3. 3

   Step 3: Turn off the heat and leave the eggs in the hot liquid for 20 minutes to finish cooking.

   Leave the eggs in the hot water · 20 minUses Eggs in the hot boiling liquid

4. 4

   Step 4: Lift the cooked eggs out of the pot and transfer them into a basin of clean tap water to cool. Discard the separate boiling liquid.

   Uses Only the cooked shell-on eggs, excluding the boiling liquid · Clean tap water, as needed to cool the eggs and rinse them after peeling

5. 5

   Step 5: Once cool, roll the eggs gently between your hands to loosen the shells, then peel and rinse away any shell fragments. The whites and yolks should be firm. Serve promptly or refrigerate at 4°C (40°F) or below within 2 hours of cooking, or 1 hour above 32°C (90°F).

   Uses Only the cooled shell-on eggs, excluding the cooling water · Clean tap water, as needed to cool the eggs and rinse them after peeling