Ingredients
20–40 eggs (or as many as fit in one layer)
Cold water (enough to cover eggs by 2–3 cm)
1 tbsp salt (optional)
1 tbsp vinegar (optional – helps if shells crack)
Ice for cooling
Instructions
Arrange eggs
Place eggs in a large pot in one layer if possible.
Don’t overcrowd too tightly (reduces cracking).
Add water
Cover eggs with cold water by 2–3 cm.
Add salt and vinegar if using.
Bring to boil
Heat uncovered on high.
Once water reaches a rolling boil, start timing.
Cooking times
Soft-boiled: 6–7 minutes
Medium: 8–9 minutes
Hard-boiled: 10–12 minutes
Cool immediately
Drain hot water.
Transfer eggs to ice bath for 5–10 minutes.
This stops cooking and makes peeling easier.
Peel or store
Peel under running water or tap gently and roll.
Store unpeeled eggs in fridge up to 7 days.
Big Recipes Using Lots of Boiled Eggs
Large Egg Salad (Feeds a Crowd)
20 boiled eggs, chopped
1½ cups mayonnaise
2 tbsp mustard
Salt & pepper
Optional: celery, onion, paprika
Mix and serve on bread, wraps, or crackers.
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