Boiling eggs is always taken for granted and it is done largely without much attention! Many think if its over-boiled…it’s just gonna be hard boiled eggs and yet, quite edible! Of course, it is! However, there is a subtle difference in quality and taste. If we prolong the boiling time, the white (egg albumin) gets tough n tougher and leaves a rubbery texture! The yellow yolk turns super-gray, totally displeasing for diners.

Although making boiled eggs may sound like an easy task, but it could be still very challenging to many out there. Here is the simplest method to make hard boiled eggs.

1. Gently place the eggs (you can boil many eggs at the same time, but do not over-crowd the container) in a sauce pan.

2. Fill cold water, until it cover the eggs. Approximately an inch above the eggs.

3. Heat the container (on a stove top) and bring this to boil.

Note: Do not leave the kitchen, it won’t take much long…

4. Roughly after 10 minutes, remove the vessel from heat.

5. Drain the hot water in the sink.

6. Add cold water and ice cubes.

7. Eggs could be hot, carefully take them out and place it on kitchen towels.

8. Pat dry them and remove the shells.

9. Use them as desired.