Good Afternoon! I’m coming at ya with a promise to deliver the perfect remedy for hard-boiling eggs.
Cooking eggs is something I have not had the best success with until recently, thanks to a friend of Scott’s sharing her secrets with me. I too, needed major help in this department.
There seems to be about five hundred different methods to boiling eggs, and this is just my personal full proof advice. But, for what it’s worth, following exactly what I share below hasn’t steered me wrong yet.
How to Make the Perfect Hard-Boiled Egg
1. Fill a medium sized pot with enough cold water to cover about two inches over where the eggs will lay.
2. Turn stovetop on high and carefully place eggs in pot immediately after it’s placed on the burner.
Be sure not to put too many eggs in at once. You want to avoid having them stack on top of each other.
3. Make a layer of eggs across the bottom and the bring pot to a heavy boil.
4. Let eggs boil for 5 minutes on high, then switch the heat to medium. Boil for 10 more minutes.
5. Carefully drain water and put eggs in a Tupperware or bowl.
Use a spoon or a towel to grab the eggs. They will be extremely hot and could burn your fingers!
6. Put eggs in the refrigerator and let them cool overnight or at least for a couple of hours.
1. Try not to use fresh eggs. The best eggs for hard boiling are at least a week old.
2. After boiling, you can place the eggs in an ice bath to shock and cool them faster via Momables.
3. Have trouble peeling hard boiled eggs? Try this awesome technique!
4. You can also try adding baking soda to the boiling water… but that isn’t always a reliable tip via The Kitchen.
5. An easy way to tell if you are overcooking them is to check the yolk color when they’re done. If they have a green or grey hint around the yellow, they’re overcooked.
6. Don’t try to cook too many eggs into one pot. If you plan to use a lot of eggs at once, definitely up your pot size so they aren’t crushing each other!
Enjoy them for breakfast, a healthy snack, or slice and dice them to add a little something in salads!
Any tips I’m missing?
How do you enjoy eating hard-boiled eggs?
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Five hundred different methods–you’re right! Haha! My full-proof method is similar to yours. After the water comes to a boil, I shut of the burner completely and let the eggs sit for 10 minutes (covered pot). My mother-in-law (an avid deviled-egg-er) swears by this shelling method: After you drain the water from the pot, put the lid back on and shake-rattle-roll the eggs until all the shells are cracked. Simply run each egg under cold water to wash the cracked shell away!
Interesting method! Thanks for sharing… I’ll have to try it 🙂
This is so helpful!!! I just annihilated quite a few last night. Thanks for the tip:)!
Ha! Some seem like they don’t cook them quite as long, but hopefully this still helps a little. Seems to work for me!
Hard-boiled eggs were part of my food prep this weekend, and I had one as a mid-morning snack today. Love them!
Such a great snack! I’ve been devouring them lately. 😉
I had to chuckle when I read this title. Not because it’s funny, but because I had many test runs to figure out the best way to boil eggs. I think it’s something we can all relate to! My method is similar to yours – I put eggs in a pot, cover them with water, bring them to a boil, boil for 3-5 minutes, remove from heat for another 10 or so minutes, then let them cool until I’m ready to peel them. Sometimes I put salt in them. It’s “supposed” to make the peeling easier, but I honestly can’t tell too big of a difference. Good tips!
Rachel @ Blonde with a Chanse
SOO helpful! I swear I destroy my hard boiled eggs every single time I try to make them ha!
I usually do too… this tactic hasn’t hurt me yet!
Like other commenters, I don’t boil them for quite as long! 5 minutes at a full boil on high, then remove from heat for 10 minutes, then straight into an ice bath to stop the cooking process. You won’t have any of that greyish-green tint like yours have – just pretty, soft yellow. To each their own, though 🙂 (They also make hard boiled egg cookers which are fantastic and cook them perfectly every single time, doing all the work for you!!)
It’s funny… I ended up photographing this batch of regular white eggs, instead of using my original photos from the natural brown eggs I prefer to pick up. Scott was in charge of bringing home the last batch, so that’s what I got. 😉 Those eggs definitely look like they have more of a tint than the ones I’m used to. I probably should have stuck to the original photos, but didn’t because I didn’t cut them very well. Ha! Oh well… thanks for the tips!
Let’s be honest – they’re delish either way! 🙂 I always butcher them when I try to cut them neatly to make deviled eggs. ALWAYS when I’m planning on bringing them to a party 😛
Recipe with practical and easy tips. I have a very busy life and for me it’s very easy to take time to cook… so I always look for quick recipes… and this one is perfect!
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