How to Make Perfect Hard Boiled Eggs
The hardest part of any recipe that involves hard boiled eggs is properly hard boiling them.
Too little time in hot water and the yolks are runny, too long and the yolks turn gray-green from the sulfur.
My tips for perfect hard boiled eggs are as follows:
Use week old eggs. Older eggs have lower acidity and will be easier to peel. I don’t use organic, farm fresh, or brown eggs. I use cheap, white, grocery store eggs. I typically get my eggs from Trader Joe’s, $1.99 for a dozen.
Use a high-sided pan, place eggs into pan without crowding them, and cover with 1 to 2 inches of cold water. Bring the water to a rolling boil, not just some bubbles which happen for a few minutes before the rolling boil begins.
After the water is really boiling, cover the pan, turn off the heat, place pan on an alternate burner, and wait 10 to 12 minutes. For my eggs, my pan, and my preferences, I go 11 to 12 minutes, but experiment based on what works best for you. A 13 to 14 minute egg is still ‘fine’ in the sense that the yolks don’t go green on me, but they’re very dry, crumbly, and not my jam.
While waiting the 10 to 12 minutes, prepare an ice bath (large bowl, water, ice cubes).
Add eggs to the ice bath, wait 5 to 10 minutes, rap the wider or base end of each egg against the bottom of your sink. What you’re trying to do is pop the air bubble at the base of the egg. If you can pop it and get under the skin (membrane) you can sometimes peel off large sections of the shell at once. Score.
Peel the eggs under cold running water. Sometimes they peel easier than others and there’s no rhyme or reason to it. I boil a couple extra eggs than necessary as insurance just in case I have a stubborn one.
While I’ve heard adding baking soda and vinegar to the water can help make peeling easier, neither method has been foolproof for me so I skip it.
I store my peeled, hard boiled eggs in the fridge in an airtight container for up to 4 days.
How to Make Perfect Hard Boiled Eggs
Read the blog post for all the tips and tricks for perfect hard boiled eggs.
Yield: 12 halves (6 whole eggs)
Prep Time: about 5 minutes
Cook Time: about 10 to 12 minutes
Total Time: about 30 minutes, for cooling
- 6 large eggs
- ice cubes
- Place week-old eggs in a high-sided pan and cover with cold water by 1 to 2 inches. Use a large enough pan so eggs are not crowded.
- Bring water to a rolling boil, not just lightly bubbling. After water is really boiling, cover the pan, turn off the heat, place pan on an alternate burner, and wait 10 to 12 minutes. While waiting, prepare an ice bath (large bowl, water, ice cubes).
- Place the eggs into ice bath and wait about 5 to 10 minutes before peeling. Rap the wider or base end of each egg against the bottom of your sink, and peel under cold running water. I store my hard boiled eggs in an airtight container in the fridge for up to 4 days.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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