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Perfect Hard Boiled Eggs

Perfect Hard Boiled Eggs

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Hoping you are having as much fun with our Perfect Egg Series as we are creating the easy to use recipes as well as eating all the eggs.  We have talked about scrambling and soft boiling, and now we are going to share how we make Perfect Hard-Boiled Eggs.  Hard boiled eggs are one of the most versatile ways to enjoy eggs from breakfast to dinner as well as a high protein snack. 

Perfect Hard Boiled Eggs

 

I use to think there was only one cooking time for hard-boiled eggs which was in the 10 – 12 minute zone.  Then I discovered I was wrong.  Different times meant different experiences.  I do consider a hard-boiled eggs need to at least have a firm egg white therefore, personally I do not think 5 minutes is the correct start time for a hard-boiled egg as the white is still a bit soft.  It wouldn’t be called hard-boiled if the white was soft, would it?

I find that the sweet spot for hard-boiling eggs is between 7 – 11 minutes to create the perfect hard-boiled egg.  The timing depends on how I plan on using the finished egg.  Will it be a snack or used in another recipe such as a salad or sandwich?  

Cook until desired doneness:

7 minutes – jammy and creamy texture.  I like to use in a salad or on toast for lunch or breakfast.  Splash with some really good olive oil and a sprinkle of Maldon salt for a snack.

9 minutes – a bit firmer but still creamy perfect with a dollop of miso mayo or spicy sriracha as a snack.

11 minutes – firm yolk that is not chalky.  Perfect for deviled eggs. 

Perfect Hard Boiled Eggs

You would think that hard-boiling an egg would be about the easiest thing to do but you are wrong.  So many people get it all wrong.  I use to get it all wrong too.  

A couple of things that I hate when I boil an egg with intentions of hard-boiling is when it cracks and the the white oozes out. To prevent this I let the eggs come to room temperature for 15 minutes before submerging into the boiling water.  The other thing I hate is when I am set served a hard-boiled egg and the yolk has that greenish grey ring around it with a chalky texture.  That is probably why I hated them for so long.  That happens when the eggs are overcooked.  Do not overcook your eggs!  Peeling, pet-peeve is when a hard-boiled egg is pitted like the moon.  Not sure why but when I add a splash of white or cider vinegar to the water, the eggs peel like a dream.  

I have used the following method for years now and it never fails me.  Perfectly hard-boiled eggs every time.

Follow these simple tips and you will have the Perfect Hard-boiled Eggs in no-time:  

  • Bring the eggs to room temperature (at least 15 minutes, not longer than 2 hours, per the USDA) this will prevent cracking.
  • Put the eggs in a single layer, not all stacked upon each other, in the saucepan, to prevent cracking.  Cover with cold water.
  • Not sure why but when I add vinegar to the mix, the eggs peel better.
  • When the water hits boil, lower the a simmer, and let cook to desired doneness.  
  • Once finished cooking, submerge the eggs in icy cold water, only for 30 – 60 seconds to be able to hold.  They peel better while still hot.
  • 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 it back.  If it is a little snug, I hold the egg under cold water to ease the membrane and then peel.
Yield: 6 - 12 servings

Perfect Hard Boiled Eggs

Perfect Hard Boiled Eggs

The secret to perfect hard boiled eggs? A little vinegar and picking how jammy you want the yolk and going from there!

Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes

Ingredients

  • 6 large eggs, at room temperature
  • 1 tablespoon cider or white vinegar

Instructions

    Place the room temperature eggs into a saucepan and cover with cold water, add vinegar.

    Bring to a gentle boil.  

    Turn off the heat, cover with a lid and cook.

    Cook until desired doneness:

    7 minutes - jammy and creamy texture

    9 minutes - a bit firmer but still creamy

    11 minutes - ready to turn into deviled eggs

    Submerge the eggs in a bowl of icy cold water for a couple of minutes.  Then remove.

    Peel the eggs.

    Use immediately or put into the fridge to use later.

    ** take precautions when serving eggs by making sure deviled eggs, as well as egg salad, are 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.

Notes

Bring the eggs to room temperature at least 15 minutes before boiling, this will prevent cracking.

Did you make this recipe?

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** take precautions when serving eggs by making sure deviled eggs, as well as egg salad, are 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.

 

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Deb Munroe

Wednesday 30th of April 2014

Question… I noticed the vinegar addition to the water when boiling eggs. Why? What does it do?

admin

Thursday 1st of May 2014

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.

ted

Friday 20th of April 2012

love egg salad sandwiches, especially loved these. Thanks for sharing.

ted

Elle

Tuesday 2nd of June 2009

I *just* finished lunch, but would happily and greedily devour that egg salad sandwich if you placed it in front of me. Oink!

Angela L

Monday 1st of June 2009

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.

food librarian

Saturday 30th of May 2009

That is my kind of egg salad sandwich! Beautiful and tasty. And thanks for the boiled eggs instructions!

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