Reviewed: Apr. 17, 2011

Worked well for me. Happy with the results.

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Reviewer:

chchipcookie

Cooking Level: Beginning

Reviewed: Jan. 11, 2011

Super easy and they came out perfect. No gray stuff on the yolks which looks ugly.

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3 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 26, 2010

I've used this recipe a few times for hard-cooked eggs for a simple snack or to top salads or potato salads. Sometimes the shells stick sometimes they don't.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Aug. 1, 2010

This method worked out perfectly. i have tried it a couple of times and wouldn't do it any other way! This time I used only 3 eggs because that is all I needed for the recipe that i way doing. it should work for any amount of eggs! just be sure that they aren't too crowded in the pan.

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6 users found this review helpful

Reviewer:

Hot Coco

Home Town: Hemet, California, USA

Living In: Los Angeles, California, USA

Reviewed: Jun. 12, 2010

The way I've been doing these for many years is, put eggs in cold water, bring just to the boiling point, then turn to just below simmer and simmer for 20 minutes, cool under cold water.

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Reviewer:

Steelerfan74

Cooking Level: Intermediate

Living In: Camillus, New York, USA

Reviewed: Jun. 7, 2010

Great basic instructions! There definitely is a difference between hard-cooked and hard-boiled. I used this method for pickled eggs. After I drained them (whether hard-cooked or hard-boiled) I submerge them in ice water. I've never had the awful green ring by doing this and they're easy to peel.

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17 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 21, 2010

Perfect. I didn't actually let them come to a full boil, but if I had they would have been perfect. I posted a picture of my slightly undercooked eggs. They still worked well for making deviled eggs, though.

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Reviewer:

Natalie

Cooking Level: Beginning

Living In: Athens, Georgia, USA

Reviewed: Apr. 3, 2010

I've been cooking eggs the wrong way for a very long time! I'm so glad I came across these instructions. The eggs turned out beautifully and no green ring. I let the large eggs sit in the hot water for 16 minutes (I was a little nervous) and they were thoroughly cooked and wonderfully tender!

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6 users found this review helpful

Reviewer:

Georgie04

Cooking Level: Expert

Home Town: Gillette, New Jersey, USA

Living In: Lynchburg, Virginia, USA

Reviewed: Mar. 15, 2010

Although I've been making hard cooked eggs for many years, I was glad to find this info. as a refresher. Lately I've had "hard to peel" eggs and this info. was worth the reading to find out why! Funny how "stuff" we think we already know can be refreshed - thanks!

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4 users found this review helpful