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Perfect Hard-Boiled Eggs

Perfect Hard-Boiled Eggs



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Ingredients

  • 12 medium eggs
  • cold water
  • pinch of salt

Directions

On the stovetop, place 12 eggs in a large sauce pan.

Pour cold water just enough to cover the tops of the eggs. Sprinkle in the salt. Heat the pan on medium high heat until water stars to boil.

Once the eggs begin to boil, remove from the heat, and allow them to sit in the hot water for 15 minutes, covered tightly by a lid. Replace the hot water with cold water and let them reach room temperature. Peel them in the water and the membrane won't stick to the eggs. They'll come out perfect every time!


Perfect Hard Boiled Eggs Recipe

Learn how easy it is to make the absolute perfect hard boiled eggs using my fool-proof procedures that render impeccable results every single time.

We seriously put hard boiled eggs on just about everything. Sometimes we put it in salads and sometimes on toast. If you’re looking for ideas on how to use them then definitely check out my Shaved Brussels Sprouts Salad or Avocado Toast.


Use cold eggs straight from the fridge, and opt for eggs that are closer to their expiration date, if you have them. In general, the older the egg, the easier it is to peel.

Use a pot big enough for the eggs to remain in a single layer whenever possible.

Leave eggs in the ice bath for at least 10 minutes to allow for more thorough cooling and easy peeling. You can place them under running cold water instead, but without the cold shock from the ice bath, you may find them harder to peel—especially if the eggs are farm fresh like ours.

This recipe was developed for large eggs, so you may need to adjust the cook time a minute or two if using eggs of a different size.


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How to Make Perfect Hard Boiled Eggs

Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time.

Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time.

Cover the eggs in a saucepan with water

Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.

The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.

Heat the pot on high heat and bring the water to a full rolling boil

Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.

Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes

If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off.

Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more.

Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it.

If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. If it's not done enough for my taste, I'll cook the other eggs a minute or two longer.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked.

Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further

Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water.

I find it easiest to peel the eggs under a bit of running water.

The best way to store hard boiled eggs is in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered.

They should be eaten within 5 days.

The good thing about this method is that even if you forget and the eggs sit in the water a few minutes longer than you had planned, they'll still be fine.

Some people like their eggs less or more hard cooked than others. If you want your eggs still a little translucent in the center, let them seep in the hot water for only 6 minutes or so.


Why do we associate colored eggs with Easter?

While we often give kids colored, plastic Easter eggs with candy inside, the oldest known Easter tradition is to use dyed and painted chicken eggs. While eggs have long been considered a traditional symbol of fertility and rebirth, in Christianity, Easter eggs symbolize the empty tomb of Jesus, from which Jesus was resurrected. One ancient tradition included staining Easter eggs red to commemorate the blood Christ shed at that time of his crucifixion.


How do you hard-boil eggs so they peel easily?

It actually comes down to the eggs &mdash not necessarily the method &mdash that you're using. The older the egg, the easier they are to peel. For the best results, use eggs that are 7&ndash10 days old. Harold McGee in On Food and Cooking, explains that "difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself." So if you only have a fresh dozen in your fridge, Harold McGee suggests adding adding a 1/2 tsp baking soda to the water which will raise the Ph levels and possibly make them easier to peel.


Jacques Pépin's tricks for the best hard boiled eggs

Two of the tips The Kitchn discovered in Jaques Pépin's book deal with hard boiled eggs. The first tip is for how to make them, and the second is a way to crack the eggs to make them easier to peel. For perfect hard boiled eggs, Pépin suggests you begin by pricking the rounder end of your egg with a push pin, which is the side that contains a pocket of air at the bottom. This allows some of the pressure to be released from the egg when you drop it into your boiling water to cook. The Kitchn states that you will even see bubbles of air escaping from the tiny hole the second it enters the water. To easily peel hard boiled eggs, Pépin gives the eggs a good shake once they have been drained after cooking, so they begin to crack from hitting the side of the pot they are in.

The Kitchn also shares an unexpected tip and recipe suggestion to elevate hard boiled eggs from bland to a dish worthy of their own spot at the dinner table. In his cookbook, Pépin gives the recipe for a dish he named Eggs Jeanette, after his mother. For this preparation, Pépin sears hard boiled eggs and then tops them with a mustard vinaigrette to create a simple but surprising dish.


Tips to Make Peeling Hard Boil Eggs Easy

Use older eggs: have your eggs in your fridge for at least a week for them to be considered “aged.” They have lost their moisture and fresher egg will tend to ‘cling’ onto the shell a little more.

Use an ice bath for the eggs immediately afterwards to stop the eggs’ cooking process and help loosen the membrane on the egg that’s stuck to the shell.

Make sure don’t put a cold egg into hot water as that’ll cause the egg to crack


Ingredients

Method

Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.

The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.

Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.

If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off.

Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more.

Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it.

If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. If it's not done enough for my taste, I'll cook the other eggs a minute or two longer.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked.

Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water.

I find it easiest to peel the eggs under a bit of running water.

The best way to store hard boiled eggs is in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered.

They should be eaten within 5 days.

The good thing about this method is that even if you forget and the eggs sit in the water a few minutes longer than you had planned, they'll still be fine.

Some people like their eggs less or more hard cooked than others. If you want your eggs still a little translucent in the center, let them seep in the hot water for only 6 minutes or so.


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