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Perfect Hard Boiled Eggs

Perfect Hard Boiled Eggs

I recently tried Baked (Hard Boiled) Eggs and loved the way they turned out. It was too hot to turn the oven on so I decided to try perfecting my boiling method. Normally, when I boil them, there always ends up being a bit of a green ring around the yolk. After doing some research in a few trusted cookbooks, I have found the way to make a perfect hard-boiled egg with no green ring!

Perfect Hard Boiled Eggs

Perfect Hard-Boiled Eggs

Side Note: Older eggs are known to be easier to peel after boiling.

Place the eggs into a saucepan then cover completely with cold water.

Perfect Hard Boiled Eggs

Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes. Gently pour out most of the hot cooking water then fill the saucepan with ice-cold water until the eggs are cool to the touch – about 1-2 minutes.

Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under running water.

Slice and season with sea salt and freshly cracked pepper, to taste, if desired, then eat.  Enjoy.

Perfect Hard Boiled Eggs

Perfect Hard Boiled Eggs

Perfect Hard-Boiled Eggs

Cook Time: 11 minutes
Servings: 6 eggs

Ingredients

  • 6 eggs preferably older eggs for easier peeling
  • Water

Instructions

  • Side Note: Older eggs are known to be easier to peel after boiling.
  • Place the eggs into a saucepan then cover completely with cold water.
  • Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes. Gently pour out most of the hot cooking water then fill the saucepan with ice-cold water until the eggs are cool to the touch--about 1-2 minutes.
  • Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under running water.
  • Slice and season with sea salt and freshly cracked pepper, to taste, if desired, then eat. Enjoy.
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17 Comments

  1. I used to do mine this way as well, but a few months ago came across the Serious Eats method of steaming them and I’m forever changed! It takes very little water (less waste, yay) which means it takes next to no time to bring the water to a boil. Steam them for 11 minutes, dunk in an ice bath for 10 and they peel like a dream.

  2. This is almost exactly how I have been making hard cooked eggs for as long as I can remember. The only difference is I just bring them to a boil (I don’t boil for a minute after the water boils) before removing from the heat and covering for 10 minutes. This really does yield perfect eggs every time!