Here’s a rundown of me practicing the trial and error technique when it came to boiling eggs: “Okay, this time they’re under cooked, they need to boil a little longer”; then next time, “&$#% – they’re over cooked! What the…? HOW did that happen?” When they finally seemed just right, I tried to peel them but the egg white stuck to the shell in big chunks and I was left with an ugly pitted lump that no longer even resembled an egg!

So yeah, there really is a trick to making hard-boiled eggs that come out perfect every single time, and I’ll take you through it step-by-step.

 

 

First, carefully place the eggs in a saucepan and run cold water over them until the eggs are completely covered. Then place said pan on your cook top, crank the burner up as high as it will go and heat just until the water comes to a rolling boil.

Here’s the trick – as soon as the water begins to boil remove pan from heat, cover, and let stand for 20 minutes.

 

Next remove the eggs from the saucepan using one of these little gadgets, which I call my hot-egg-picker-upper:

 

Place them in a bowl of cold water, add ice cubes until the eggs are once again completely covered and just let them sit and chill until all the ice has melted.

Oh, and the way to peel them so they don’t come out looking like the lump I described earlier? I gently bounce the egg on the counter or any hard surface, turning it and bouncing it until there are a good number of cracks all the way around. Then just place your hand flat on top of it and roll it all around on the counter until the entire shell is a complete web of tiny cracks. Now the shell should just peel right off, easy peasy!

 

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How to cook perfect hard-boiled eggs

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