How to Make Perfect Hard Boiled Eggs

With Easter around the corner, egg-y recipes and crafts are popping up left and right. This got us thinking about hard boiled eggs, one of our favorite ways to eat eggs.

Hard boiled eggs make a quick snack or lunch with loads of protein, and taste great cut up in salads or mashed with mayo for egg salad sandwiches. You can eat them for breakfast too!

Hard-boiling eggs is a basic kitchen skill. They seem easy, but they can be fussy… shells cracking, green rings forming around the yolk. Here is how we boil eggs so that they are cooked through without an annoying green ring around the yolk, and with shells intact.

How to Make Perfect Hard Boiled Eggs

Place your eggs in a pan big enough for them all to fit in a single layer.

Cover the eggs with water and then continue to add water until it is about an inch higher than the top of the eggs.

If you are using very fresh eggs, you’ll find the eggs peel more easily if you add a tablespoon of vinegar to the water. Don’t worry about stirring the vinegar in.

Generally, freshly laid eggs are hard to peel when hard boiled. Once eggs are about two weeks old they should peel easily after hard boiling. Yes – the eggs in your grocery store are often that old and older! If you notice one end of your egg floating higher than the other you are probably dealing with older eggs.

For farm eggs we always add the vinegar. It won’t hurt to add it no matter the age of your eggs.

Put the pot on the stove with a lid on, and bring the water just to a boil (oops – we forgot to take pictures of this!) As soon as you see the water boiling, move the pot off the burner and keep the lid on. Set your timer to 12 minutes. When the timer goes off, drain the hot water, leaving the eggs in the pot. Add ice, then cover the eggs with water again.

Let the eggs sit in the cold water until they are chilled. They should be ready in 10 minutes or so. Remove from the water and refrigerate, or peel and use! Eat your hard boiled eggs within a week.

You can see that the yolk is just right. Before we used this method, our yolks always had the greenish/brown ring around them that comes from overcooking.

One of our beloved family traditions is to eat colorful hard-boiled eggs for Easter breakfast. Next week we’ll show you how we dye eggs using foods from our own kitchen. Check back then!

Tell us in the comments: What is YOUR favorite way to eat hard boiled eggs?

How to Make Perfect Hard Boiled Eggs

 

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Hard-boiling eggs is a basic kitchen skill. They seem easy, but they can be fussy... shells cracking, green rings forming around the yolk. Here is how we boil eggs so that they are cooked through without an annoying green ring around the yolk, and with shells intact.

Author: Blossoms and Posies

You'll need...

• Raw eggs
• Pot
• Water
• Ice

Here's what to do...

1. Place your eggs in a pan big enough for them all to fit in a single layer.
2. Cover the eggs with water and then continue to add water until it is about an inch higher than the top of the eggs.
3. Add a tablespoon of vinegar to the water to help the shells peel more easily. Don't worry about stirring the vinegar in.
4. Put the pot on the stove with a lid on, and bring the water just to a boil.
5. As soon as you see the water boiling, move the pot off the burner and keep the lid on.
6. Set your timer to 12 minutes.
7. When the timer goes off, drain the hot water, leaving the eggs in the pot.
8. Add ice, then cover the eggs with water again.
9. Let the eggs sit in the cold water until they are chilled. They should be ready in 10 minutes or so.
10. Remove from the water and refrigerate, or peel and use! Eat your hard boiled eggs within a week

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