Kitchen Tips: Perfectly Simple Hard-Boiled Eggs

Selasa, 18 November 2014

Kitchen Tips: Perfectly Simple Hard-Boiled Eggs

We eat hard-boiled eggs on a regular basis around here and I've been using this method to boil eggs for as long as I can remember. It never even occurred to me to share it, until I was playing around with natural egg dyes this week and then dealing with the resulting less than perfectly boiled eggs. That was when I realized that this method really is the best method I've ever found for hard-boiling eggs.

Regardless of whether or not you plan to dye eggs this weekend, I highly recommend you boil some eggs. That way you can dive into some Chipotle and Lime Deviled Egg Dip ^[1] or a heaping plate of Bacon and Egg Garden Salad ^[2]; both of which I can not recommend highly enough.

A couple of tips: The older the eggs, the more easily they will peel. There is an old adage that fresh eggs are for frying and old eggs are for boiling. If I am planning to hard-boil eggs, I try to buy the eggs a couple weeks before we will need them.

Perfectly Simple Hard Boiled Eggs
printable method)
^[3]

Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove from the heat. Keep the eggs covered with the lid for 12-14 minutes. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool.

Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I've found that peeling them under barely running water often helps as well. Enjoy!