Making a hard-boiled egg seems simple enough, right? Well, it’s certainly not rocket science but if you cook it too long you end up with a green-tinged yolk. Under cook it and you’ll cut into a raw yolk which you probably don’t want to eat. But if you follow these 5 steps you’ll have perfectly cooked eggs every time.
1. Carefully place the eggs in a single layer in a deep pot and cover with cold water. Be sure the eggs are covered by at least an inch or more of water.
2. Place the pot on the stove and bring it to a boil over high heat.
3. As soon as the water reaches a boil, remove the pan from the heat, cover with a tightly fitting lid and let sit for 10 minutes for large eggs (the most common), 9 minutes for medium eggs and 12-15 for extra large eggs.
4. After the recommended amount of time, remove the eggs from the pan with a slotted spoon and carefully transfer to a bowl of ice water. Let the eggs cool in the ice water for 5 minutes. This step is important because it stops the cooking process and prevents the eggs from over cooking.
5. To peel the egg, roll it gently across a flat surface until the shell is covered in cracks. Then using your fingers carefully peel the shell off, running it under cold water if necessary to help things along.
You can store unpeeled hard-boiled eggs in the fridge for up to 5 days. Peeled eggs can keep for 2-3 days.
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