Hard-boiled eggs for salads and lunchboxes.
New cookbook version · Makes 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 large chilled eggs
- Water
- Ice or cold water for cooling
Method
- Lower eggs carefully into gently boiling water.
- Reduce to a steady simmer and cook 10–12 minutes until whites and yolks are fully set.
- Transfer immediately to cold or iced water for 5–10 minutes.
- Tap shells and peel. Refrigerate promptly if not serving immediately.