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Have you ever boiled eggs and discovered that they weren’t “pretty” once you peeled them? What about nicking off half the egg because you couldn’t get the shell off?
These are the two most frustrating things about cooking hard-boiled eggs. The yolk isn’t pretty and the shell is difficult to get off.
Now, before you decide to head over to the grocery to purchase those overpriced and convenient hard boiled eggs; check out how easy it is to get them perfect at home-every time.
Before my husband met me (or so he says), he had no idea that hard-boiled eggs COULD be over-cooked. That dark gray-green ring around the yellow center of an egg? He thought that was supposed to be there. The poor boy didn’t know that ugly ring was a sign of an over-cooked egg.
Perfectly cooked hard boiled eggs aren’t difficult — and, when you do it right, not only do you have an exquisitely yellow center but you also have a hard boiled egg that is easy to peel.
There are 3 things / tricks to keep in mind:
- Eggs must not be fresh (10+ days)
- Don’t let them boil forever, and
- After cooking, let the eggs rest in an ice-bath to “shock” them.
Word to the wise: super fresh eggs are going to be hard to peel regardless of what you do, so it’s best NOT to hard-boil eggs the same day they are purchased. The best eggs for boiling are at least a week to ten days old.
- Large Eggs
- 1 Tablespoon Salt
- Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
- Add 1 tablespoon of salt.
- Place the pan over high heat until it reaches a boil.
- Turn off heat, cover and let it sit for 13 minutes.
- After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
- Carefully crack the eggs shells (making sure the majority of the shell is cracked).
- Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.
- As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.
- Serve immediately, use in a recipe or store in your refrigerator for three days.
Test one egg first, if for some reason it’s a bit undercooked, put eggs back and bring to boil, turn off heat.
You need to fully cover eggs with at least 2 inches of water for this to work. less water means that it will cool down quicker and your eggs won’t cook throughly.