How To Make Perfect Hard Boiled Eggs
Hi everyone, I’m turning this post over to my husband who is king of making the perfect hard boiled eggs. I made him write down all of his secrets to share with you today, so take it away Cullen! xoxo
Hey, Cullen here also known as Mr. Picky Palate or @pickypbackstage on Instagram. Back in my younger years–oh I’d say 3 or 4 years ago–you couldn’t give me a hard boiled egg without salt. Just had to have it. However, now after training my taste buds, sometimes there is nothing better tasting than a plain hard boiled egg. I love adding these to my diet to increase the protein intake. I use boiled eggs in between meals or after a workout.
Before I get started on the eggs, I make sure the dishes are done or the sink is cleared out–this is important for later. To get started, set the eggs into a sauce pan. Some say that letting the egg acclimate to room temperature will stop them from cracking. I personally have found no correlation to stopping the crackiness by leaving the eggs out of the fridge. Every once in a while I get a cracked egg, but for the most part they stick together (I discuss more of this further down).
I like to pour cold water in the pan and completely cover the eggs. Approximately one inch plus of water above the eggs is sufficient for boiling. Additionally, the construction man in me chooses cold water as I prefer not to use hot water coming from the copper pipes in my food, as copper over time disinigrates more with hot water running through it.
For our gas stove, bringing the eggs to a boil takes about 15 minutes in our larger saucepan.
When boiling starts, set a timer to 11 min. It’s important to be flexible in this step. Everyone has a different stove, size of pan, types of eggs, and so forth. What I suggest is you start at the guidelines I discuss and adjust from there as batches come out. The time for boiling could be anywhere from 10 to 12 minutes.
I’ve found that white eggs tend to crack more than brown eggs. If you have a problem with cracking eggs, once you bring to a boil, take the heat to medium and add a minute or so to your boiling time. Another way to try, is that once the eggs boil take off the heat, cover and let sit for approximately 12 minutes.
One goal of mine when boiling eggs is to eliminate the green egg yolk. I’m sure we’ve all seen the green egg yolk. Even though this is harmless to us, this recipe aims to avoid or minimize this.
Once you’ve boiled the eggs between 10 to 12 minutes (I use 11 minutes), bring the eggs to your sink and lightly set ice and water on top of the eggs. We want to stop the cooking process and get them ready to devour.
Approximately 10 minutes under ice works for me. Pull an egg out of the water and you can get a feel for it’s readiness. If the egg is warm, keep it in the ice longer.
I get most annoyed at an egg that doesn’t peel well (see below as why an egg doesn’t peel well). I believe there is an art to cracking an egg. What I like to do is crack it all around the egg by tapping it on a hard surface.
I then squish the egg shell all around and you feel the shell start to separate from the egg….now this is perfection.
Pure magic as the shell glides off the egg.
Sometimes the shell may not come off this easily. It is known in the egg world that the more fresh the egg, the more difficult it is to peel. When that’s the case, I run water on the egg as I remove the shell. Also, occasionally there is a thin filmy skin between the shell and egg that I remove. I’m particular about removing this so I spend the extra seconds to remove it by running my fingers around the egg while under running water. Don’t ask me why–I just want it gone.
I’ll cut this baby in half so you can see inside.
Excuse my un-manicured nails.
I prefer to mark the carton and keep the eggs in the fridge. They can last in the shell for up to 1 week.
How To Make Perfect Hard Boiled Eggs
- 1 dozen Eggs
- Set 12 eggs or as many as you desire (in a single layer) into a large saucepan. Fill pot with water to completely cover the eggs at least 1 inch above eggs and turn heat to high. Bring water to a boil, takes approximately 15 minutes. As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help.
- Immediately remove from heat and set pot in a clean/cleared out sink. Fill with cold water and ice cubes to stop cooking. Turn water off and Let eggs sit in ice for 10 minutes. Eggs should feel cool to the touch.
- Carefully crack the egg shell all the way around the egg. Squeeze the shell until the shell has detached from the egg and peel. See photos for visuals.
- Keep hard boiled eggs in their shell in the refrigerator for up to 1 week.
Makes 12 Servings
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