Include one cup of water and insert
the eggs in it. Insert the eggs in one layer at the base of the saucepan. Include
more water to make eggs simmer fully at a 1-2-inch
water level.
If you are boiling more eggs like 6-or-more, then take the wide enough pan and include more water, so that every egg should get good boiling.
Let the water come to boil at high heat to achieve the rolling boil. Add one tsp of vinegar in the water to sustain the egg white to stop from moving out from the broken egg. You can also combine 1/2 tsp-salt in the boiling water to stop egg-breaking.
Now turn off the heat and cover the pan and let the eggs sit in the hot water for 10-12 minutes. If you have a kind of stove burner that does not hold the heat when turned off, you may try to reduce temperature and simmer for one minute and then turn off the stove.
Depending on how much hard-boiled eggs you like, it should be done perfectly in 10-15 minutes. It is said, depending on your pan shape, altitude, egg size, and water ratio, the boiling time may take more minutes.
Or then again, if you like your eggs not completely hard-cooked, it can take a couple of moments less. At the point when you see a time that works for you, given your desires, the sorts of eggs you purchase, your pots, stove, and cooking condition, stay with it.
If you are cooking in a large batch, then try checking it after 10 minutes. If it's done, then cook for some more time.
Gently strain the water from pan and put some cold water to prevent overcooking. If you are boiling more eggs, than use a slotted spoon with ice water.
Now you can easily peel the eggs in clean running water. You can also store the hard-boiled eggs in a covered container and fridge it. Do not keep the eggs open as it may leave the odor in the fridge.
These hard-boiled eggs can be eaten within the 5-days.