How to hard boil eggs may seem an easy thing for most.
But if you've never done it, or have and they were either still soft, or tough, or had a greenish/black ring around the yolk, there's an easy way to get perfectly cooked hard boiled eggs every time.
Whether you need eggs for a traditional German salad, a traditional German meal, or perhaps just for a snack, try this easy kitchen hint.
To prevent eggs from cracking while boiling, poke a hole in one end of egg before cooking. (There's a kitchen gadget you can buy to do this.) If you don't have it, you can lessen the amount of egg white that may leak out by adding salt or vinegar to the water.
Put raw eggs (with hole poked in, if possible - see above) into a pot - single layer.
Cover with cold water. Add 1 - 2 tbsp. salt or vinegar (see above).
Bring to boil. Cover with lid. Turn off heat. Let stand, on burner, covered, for 20 minutes.
Drain and rinse with cold water (to help loosen shell for peeling). Either use immediately or refrigerate until needed. Keeps several days in fridge.
Hints:
If you leave the eggs a little longer than 20 minutes in the water, don't worry. They'll still be fine.
I often cook about a dozen eggs in my large pot. That way I have lots for egg salad or sliced eggs for a variety of uses. Hard boiled eggs also make a great, healthy snack.
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