Hoping you are having as much fun with our egg series as we are. We have talked about scrambling and soft boiling, and now we are are going to share how we make 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 easy to “hard boil” an egg but it 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) Use eggs that are about a week old. I don’t like to use eggs more than a couple of weeks old because I have a thing with old food. 2) Make sure the eggs are at room temperature (at least an hour, not longer than 2 hours, per the USDA) this will prevent cracking, 3) Put the eggs in a single layer, not all stacked up on each other, in the saucepan, again, to prevent cracking, 4) When the water hits a full boil, turn off the heat and forget about for a little while. 5) Not sure why but when we add vinegar to the mix, the egg held up better. 6) Once finished cooking, submerge the eggs in icy cold water, 7) Peeling – gently roll back and forth on the counter to release the shell from the egg. I try to grab a portion of the thin membrane under the shell and then gently peel.
*, 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 it has been sitting out in the open for more than an hour, especially in the summer months.
Perfect Hard Boiled Eggs
Ingredients:
6 large eggs, at room temperature
1 tablespoon cider vinegar
How To:
Place the eggs 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 sit for 13 minutes.
Submerge the eggs in a bowl of icy cold water.
Use immediately or put into the fridge to use later.
Those Deviled Eggs looks just lush! I’ve never managed to, or actually known you could, get them that creamy looking.
Time to head back to the kitchen for some experiments I think.
Thanks for the inspiration!
// Mike
That’s exactly how I hard boil eggs. works every time — no gray around the yolk or anything.
My favorite cafe adds salted capers to egg salad and it’s a divine addition.
this is gorgeous and great tips – I’m a complete dope about eggs.
Oh my…. I love eggs, I do. I’m always finding ways and means to cook it, to eat it – any excuse! Egg salad is one of my favourite incarnations of it.
I’m so inspired! I just want to make something right now
=)
Oh, yum! I’m craving those utterly-smooth deviled eggs right now!
I’m in love with this post. It’s simple and beautiful!
I’m ussually grossed out by deviled eggs, but you managed to make them look so delicate and palateable! I also love the egg salad here, I enjoy the use of Dijon, it gives a perfect bite and cuts through the creaminess a bit. And yes, hard-boiled eggs are a great any-time meal or snack! They rule!
gorgeous – just gorgeous! i’ve never been a fan of deviled eggs until just now! thank you!
Hard boiled eggs never looked so good!
I adore eggs and love to use them in various recipes. I always have the hardest time peeling those %$&# hard boiled eggs! The shells always stick and I end up losing half of the whites. Maddening!
Your egg salad looks dreamy! One of my favorite things.
That is my kind of egg salad sandwich! Beautiful and tasty. And thanks for the boiled eggs instructions!
I recommend a little dill pickle juice to taste, I don’t measure. A couple sprinkles of paprika. And allow to chill over night in the fridge.
I *just* finished lunch, but would happily and greedily devour that egg salad sandwich if you placed it in front of me. Oink!
love egg salad sandwiches, especially loved these. Thanks for sharing.
ted
Question… I noticed the vinegar addition to the water when boiling eggs. Why? What does it do?
Hi Deb! We find that when we add the vinegar, the shells peel off easier, as well there hasn’t been any grayish ring around the yolk.