Hard Cooked Eggs by the Dozen
Tip: When peeling hard-cooked eggs, use the back of a spoon to crack the shell, then hold the egg under the faucet as you feel it. The water helps wash away the little bits of broken shell.
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • one dozen eggs
  1. Gently place the eggs in a single layer in a large pot. Cover with cold water by 1".
  2. Over high heat, bring the water to a rolling boil. Cover and reduce heat to medium-low. Cook for 10 minutes.
  3. Remove from heat and let sit for 10 to 15 minutes.
  4. Drain and run cool water into the pot. Remove the cooled eggs and store in the fridge for up to 1 week.
Recipe by R MAC FITNESS at https://rmacfit.com/hard-cooked-eggs-dozen/