Here’s a foolproof technique for making hard-cooked egg. Prepare them on the weekend for fast bites on busy mornings.
—Taste of Home Test Kitchen
Prep: 20 min. + cooling • Makes: 12 servings
1. Place the eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs, and 12 minutes for medium eggs).
2. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate.
1 egg: 75 cal., 5g fat (2g sat. fat), 213mg chol., 63mg sod., 1g carb. (1g sugars, 0 fiber), 6g pro.