Madeline is pretty fascinated with how to hard boil eggs right now. Perhaps bordering on obsession. She is always asking to hold one when I have eggs out. And unfortunately, she doesn’t seem to understand that one wrong move with a raw egg in her hands would crush it.
So I find myself making eggs more often these days, but I’ve never been able to make a perfect hard boiled egg. Madeline hasn’t really gotten into eating them yet, but she just likes opening the hard boiled eggs up and then removing the white so she can find the “baby egg” (the yolk) inside.
I used to hate cooking hard boiled eggs, even though I enjoy eating them – by themselves for a snack or chopped up on top of a salad. Why did I hate making them?
Because I would either under or overcook the egg. Overcooked hard boiled eggs are just gross. Soft boiled eggs have never appealed to me. The same way I’ve never really liked over easy eggs. I’m just not a fan of a runny yolk.
I like my eggs perfectly done. Not over cooked, not undercooked. Perhaps I’m like Goldilocks in that way. Eggs have to be just right. And then on top of the doneness issues, the shells were hard to peel away without removing chunks of the white with it and that was sort of a drag.
I’ve figured out how to make perfect hard boiled eggs that is easy to peel, so I thought that I’d share my method for for today’s kitchen tip.
6 Steps to Perfect Hard Boiled Eggs – How to Hard Boil Eggs
1. Buy your eggs about a week in advance of when you’d like to prepare them. Fresh eggs are harder to peel!
2. Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra water to spare. About an inch or so.
- Cooking in cold water (vs. already boiling water), will allow the egg to cook gradually without cracking the shell.
- Eggs that have been refrigerated for a few days work best. Fresher eggs are harder to peel.
3. Add one teaspoon of salt to the water.
- Don’t want to remove chunks of the egg white with the shell when you are peeling it? Adding salt (and less fresh eggs) helps with easier peeling of your hard boiled eggs. Don’t ask me why, but the salt does help.
4. Bring the water to a boil over high heat.
- Make sure it is a strong, rolling boil.
- Let the egg boil for a minute or two.
5. Remove the pot from the heat and cover it with a lid. Let rest for 10-15 minutes.
- Letting the egg rest in the hot water cooks the egg evenly without overcooking. Overcooked eggs result in a yucky greenish colored ring around the yolk. You can say goodbye to that!
- For me, the perfect time is 15 minutes, but that can vary depending on the size of your egg (medium, large or extra-large)
6. Remove the egg from the hot water with a slotted spoon. When cool enough to handle, peel the egg.
- To speed the cooling process, you can add the egg to a bowl of cold water to cool.
- Or, if you are making many eggs at once for use through the next several days you can place them in the refrigerator.
- Peeling the eggs under cold water helps make the peeling easier.
Note: I have found that when I buy brown shelled organic eggs they peel easier than traditional white eggs. I find that the particular brand of brown organic eggs I purchase has thicker shells and that makes it easier to separate from the cooked egg.
And of course there are other ways of doing this, but this is what works best for me.