Hoping you are having as much fun with our egg series. So far, we have talked about scrambling and soft boiling, and now we are getting onto the tough topic of hard boiling the Perfect Hard Boiled Eggs.
I hate when I boil an egg with intentions of hard boiling it and it cracks, the white oozes out or the yolk turns grey. One would think, that it would be really easy to “hard boil” an egg but it really isn’t; until now! I have tried this method on and off for the past few months and it has not failed me yet.
Follow these tips and you will have the Perfect Hardboiled Egg: 1) Make sure your eggs are at room temperature (at least an hour, not longer then 2 hours, per the USDA) this will prevent cracking, 2) Put the eggs in a single layer, not all stacked up on each other, in the saucepan, again, to prevent cracking, 3) When the water hits a full boil, turn off the heat and forget about for a little while, 4) Not sure why but when we added vinegar to the mix, the egg held up better, 5) Once finished cooking, submerge the eggs in an icy bath water, 6) Peeling – gently crack on the counter, then hold under cold water while peeling.
* take precautions when serving eggs by making sure deviled eggs as well as egg salad is chilled if not eating immediately. Do not eat if they have been sitting out in the open for more than an hour, especially in the summer months.
Recipe: The Perfect Hard Boiled Egg
- large eggs, at room temperature
- 1 tablespoon
Put the eggs in a single layer, into a saucepan and cover with cold water, add vinegar. Bring to a gentle boil. Cover with a lid and turn off the heat. Let set for 13 minutes. Submerge the eggs in a bowl of icy cold water. Use immediately or put into the fridge to use later.
Recipe: The Deviled Egg
- 6 hard boiled eggs, cut in half, yolks removed
- 2 tablespoons mayo, we prefer full fat, real mayo
- 2 tablespoons grainy mustard, we like Miele
- 1 teaspoon rice vinegar
- fresh cracked pepper, to taste
Add yolks, mayo, mustard and vinegar to a small bowl. Mix well until smooth. Season with pepper to taste. Put mixture back into the egg whites. Garnish if desired. Serve. Eat.