Do you ever struggle with making the perfect hard-boiled egg? Do they sometimes turn out perfectly and other times they don’t? Do you end up with rubbery whites, grayish-green rings around the yolks or shredded and mangled outsides because they didn’t peel right? You are not alone because it has happened to all of us at one time or another. Don’t let the ugly eggs get you down! Ignore their cosmetic imperfections and make egg salad out of them! Then, start again using this fool-proof method and you will get perfect hard-boiled eggs every time:
1. Get out as many eggs as you want to make. Let them sit out in a safe place on your counter at room temperature for 15 minutes. Hint: Fresh eggs are not recommended for hard-boiling as they are harder to peel when cooked. Eggs nearing their expiration date are better for this cooking method (see my “Egg Sense” post for tips on determining freshness).
2. Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Hint: Use a pan the appropriate size for the number of eggs. The less room they have to roll around and hit one another, the less chance they will crack during cooking.
3. Leaving the pot uncovered, turn the heat to high.
4. As soon as the water comes to a boil, turn off the heat and cover.
5. After 10 minutes, remove the cover, strain off the hot water and run cold water over eggs for 1 minute, until the water is cool to the touch. This makes them easier to peel and eliminates the gray-green ring around the yolk. (For firmer yolks, leave the eggs to cool in the water for up to two hours.)
To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. For the best flavor, eggs, once peeled, should be used within a few hours.
Tags: cooking tips, hard boiled eggs
This is a great egg boiling procedure. I especially like the tip about peeling from the broad end of the egg which has the air pocket. Thanks.
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Awesome info! I was honestly just thinking about something similar to this the other day so, it was almost “weird” when I ran across this. You would be surprised how many people simply have no idea when it comes to this kind of stuff. Anyway, thanks for getting this info out there and I’m sure I’m not the only one who appreciates you taking the time to post this for the masses.