Hard Boiled Eggs (Mf)

Hard Boiled Eggs (Mf)

1 review, 3 star(s). 100% would make again

Ready in 1h

Try this Hard Boiled Eggs (Mf) recipe, or contribute your own.


8 lg Eggs; preferably a week old

Original recipe makes 8



Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute. When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week. Yield: 8 servings Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997

Verified by stevemur
Alert editor   
Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Hard Boiled Eggs (Mf)

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Simple but nourishing. Couple of slices of buttered toast on the side.
promfh 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free