It seems like it would be the easiest kitchen task in the world, but many people (including the best of cooks) struggle with it. Well, never fear! This “How to Boil an Egg” video will show you all the tips and tricks you need to make The Perfect Hard Boiled Egg.
We go through a lot of hard boiled eggs in our house, and with good reason. They’re a convenient high protein snack you can enjoy for breakfast, put in a school lunch box or rely on as a grab-and-go snack whenever you’re in a hurry but need something solid in your tummy.
For years I’ve been making the Perfect Hard Boiled Egg for recipes like Deviled Egg Chicks (an Easter favorite that’s great year round) and Egg Salad Sandwiches. In the process I’ve mastered a few simple techniques which guarantee my eggs always come out magnifique.
First, always start with the freshest eggs possible, place them in cold water before turning on the flame, and make sure to turn off the heat one minute after your water comes to a rapid boil.
Nothing to eat for breakfast? Hard boiled egg! Lunch? Egg Salad Sandwich! Dinner got you stumped? Sliced eggs on your Chopped Salad!
With your Perfect Hard Boiled Eggs you can make Happy Eggs!
Or these little Egg and Bacon Bunnies!
Whether you’ve got a baby starting on egg yolks as a first food or mommy is simply watching her weight and in need of a protein boost from an egg white, it’s a food that satisfies your tummy and wallet. After all, a 25 cent snack that will last up two weeks in the refrigerator (if they stick around that long) is right up my alley. Follow these simple steps and watch this video to making the perfect hard boiled egg and you can’t go wrong!
The Perfect Hard Boiled Egg
- 1 Dozen Large Eggs, white or brown
- Place the eggs in a large pot and cover with cold water.
- Bring the water and eggs to a boil and then turn off the heat.
- Allow the eggs to remain in the hot water for 12 minutes.
- Poor off the hot water and cover eggs with cold water and a handful of ice (this stops the cooking process).
- Drain, cool and serve.
Step 1) Go to Costco
Step 2) Buy a dozen or two hard-cooked, already peeled eggs.
Step 3) Eat as needed. 8^)
My favorite method for cooking hard boiled eggs is using my Baby Bullet Turbo Steamer. It has a tray specific for eggs and it cooks up to 6 eggs in no time flat. Very easy! I also recommend using egg molds — turning hard boiled eggs into little animals makes eating them so much more fun — just ask my six year old who wouldn’t touch them before now.
I’ve been running into a problem where when I peel them, there’s tons of liquid coming out and it’s causing the whites to be all speckled like a golf ball. It isn’t nearly as enjoyable. The egg’s still cooked just fine, but it’s…bleck in texture.
Catherine…I LOVE your picture and answers in the book Hill put together! Tomorrow night is the Bittner’s Cocktail party and book signing. Wish you and your mother could be here for the festivities.
do you put a lid on the pot after you turn off the heat?
Please send me healthy food ideas.
These came out perfectly! I too suffered from over-cooked egg syndrome!! lol.
– For peeling tips, my mom could perfectly peel eggs every time! She would lightly tap & crack them, and look for the natural “bubble” in the egg, start peeling there, and making sure the milky skin was pulling up too, she also ran them under running water while peeling!
I found a super easy way to peel an egg on today.com . You put the whole egg in a container with a lid (I used a Tupperware container) with a small amount of water. Then shake, shake, shake until the shell is completely removed. The shell will stay in the water, pull out the egg and enjoy!
I tried to make this and eggs came out very good but i had trouble peeling the shell. Is there an easy way to shell them?
You can oven bake for hard boiled eggs. Place the eggs in a muffin pan(dry). Place in a 350 degree oven for 25-30 minutes. Put in cool water and they are done. Easy as can be!
I found this website trying to find out why I was sometimes getting a gray skin around the yolks… I used to think it meant that the eggs were old (expired), but now I know better. Thanks 🙂
BTW, I’m with Patty on this one… I find the appearance of yolk that is still wet in the middle unappetizing. But I guess my efforts to avoid this would explain why I frequently get the gray skin thing…
Does anybody have a methodology for hard-boiling that results in a dry-all-the-way-through yolk WITHOUT the gray skin?
Thanks again 🙂