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How to Make a Perfect Hard-Boiled Egg

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Cracking the secret of a perfect hard-boiled egg is no yolk! But fear not, we’ve got the scoop. A perfect hard-boiled egg is one that can be peeled with ease, has firm egg whites, and has a yolk that’s creamy and NOT gray. Follow our simple steps and you’ll be cracking open the perfect egg every single time.

hard-boiled egg

THE ART OF THE PERFECT HARD-BOILED EGG

Making the perfect hard-boiled egg is an art in itself. As a novice chef, I struggled for a long time to get it right. The first few times I tried to cook eggs, I ended up with eggs that were either undercooked or overcooked. It was incredibly discouraging, but I refused to give up. After some research and trial and error, I finally learned the secret to making the perfect hard-boiled egg.

One of the most important things to keep in mind while boiling eggs is that they need to be cooked to a specific temperature. Otherwise, they may end up with a greenish-gray yolk or tough whites. To ensure that the egg is cooked evenly, it’s essential to cover cold eggs with cold water, generously salt the water, bring it to a boil, and then cover and remove from heat. This ensures that the eggs cook slowly and evenly. This gives me the perfect texture: a firm white and creamy yolk.

STEPS FOR PERFECTION

  1. Large eggs – I’ve tried using other sizes, in a pinch, but the results aren’t always good.
  2. Older eggs – Eggs that are a week or two old are best. Fresh eggs tend to be really hard to peel once they’ve been cooked.
  3. Cold Eggs
  4. Eggs first – Place the eggs in the pan before the water. Dropping the eggs in the water runs the risk of the eggs cracking when they hit the bottom of the pan.
  5. Keep it Cold – the cold eggs should be covered with cold water. Using cold eggs in cold water keeps the eggs from being shocked by temperature differences, which causes cracking. Add the water to the pan slowly, adding it too fast could cause the eggs to crack.
  6. Water Depth – The eggs should be covered with an inch of water or to the second knuckle on your index finger. The eggs should be submerged so that they are always covered in water while rolling around during cooking. 
  7. Salt the Water – Generously salt the water. Salt increases the temperature of the water for better cooking and it helps to keep the eggs from cracking while cooking.
  8. Vinegar – Add 2-3 tablespoons of white vinegar to the water, it helps to make the eggs easier to peel.
  9. Cooking – Bring the eggs to a boil over high heat.
  10. Cover It – Once the eggs begin to boil, cover and turn off the heat.
  11. Set the Timer – Set the time for 12 minutes. This is the time it takes for the eggs to complete the cooking process.
  12. Cool Down – Place the pan in the sink, remove the lid, and slowly run cold water over the eggs. Continue running cold water into the pan until the water in the pan is cold. The cold water slowly stops the cooking process. **Do Not drain the hot water before rinsing the eggs with cold water, this will cause the eggs to crack. 
  13. Peel – Tap the egg on the counter until it’s covered with cracks, then roll it on a hard surface. Begin peeling from the large end. 

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Learning to cook the perfect hard-boiled egg is an essential skill for any home cook. With the right method and a bit of patience, even a novice cook can master this simple yet important dish. I’m proud to say that I’ve perfected my hard-boiled egg recipe after many experiments and failures, and I wholeheartedly recommend this method to anyone who wants to enjoy the perfect hard-boiled egg in all of its delicious glory.

What are some creative ways to use hard-boiled eggs?

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Originally posted on: 02/03/2017

Comments

  1. These are great tips. For the most part, I don’t have problems producing the perfect boiled egg. Deviled eggs are big in my house, so I’ve had lots of practice. I do run into a problems removing the shell occasionally. Thanks for sharing on Sunday’s Best.

    Reply

    • I love deviled eggs, we do a lot of those as well. As for the shells of the eggs, add plenty of salt to the water, use eggs that are 2-3 weeks old and when you peel them be sure to begin peeling from the large end. I rarely have a problem peeling them when I do these 3 things.

      Reply

  3. I have my own process for this and it’s very similiar. The older “recipes” always called for long cook times, but I find about 10 minutes in boiling water and then another 10 in the water off the heat does great for eggs. Who knew it would make such a difference!

    Thanks so much for posting this on the Wonderful Wednesday Blog Hop for me to compare notes with!

    Reply

  5. We live at about 3900 feet altitude. Is there any change to length of cooking time at altitude?

    Reply

    • Since water takes a little longer to boil at higher altitudes, I would suggest following the cooking directions, but I would only let it sit for maybe 10 minutes instead of 12.

      Reply

  10. Oh wow! These are really helpful tips. I can’t wait to try it and achieve a perfect hard boiled eggs as yours. Thanks for sharing!

    Reply

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