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Spoon yolk mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe yolk mixture into egg white halves.
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
When preparing hard-cooked or soft-cooked eggs, be sure to follow the cooking instructions closely. Whether using a cold-water start or a boiling-water start, it is important not to actually boil the eggs. Not only can high heat crack the shells, but it can also overcook the proteins, leaving the egg whites tough.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.