AuthoradminHere we live on Hard Boiled Eggs. It used to be a bit mysterious when I cooked them. Sometimes they ended up way too soft. Other times too rubbery. With years of practice I now finally have them just right. In a few easy steps you can get yours perfect too!
Gently place the eggs in a pot of cold water. Place cold eggs in a saucepan. They should fit in a single layer, don’t crowd them. Fill with cold water, covering 1 inch over the top of the eggs. I say gently because it’s easy to cause small cracks when you place them in the pan.
Boil the water. Heat the eggs over high heat and bring the water to a rolling boil, uncovered. Easy right?
Turn off (or greatly reduce) the heat and cover the pan. As soon as the water comes to a boil, turn off the heat and cover the pan. Here in Telluride at high altitude, I keep the heat on a very low simmer, if I don’t the eggs don’t cook to my liking.
Set your timer for the desired time: Are you looking to make hard or soft boiled eggs? Make a choice & leave the eggs in the covered pan for a designated amount of time, 3-15 minutes is about the range. The less cook time the softer, the longer cook time the firmer the white & yolk. Soft boiled 3-6 minutes. Hard boiled 10-15 minutes. If you don’t set a timer you will forget about them. Promise.
Peeling: Carefully drain the eggs & rinse with cold water until cool. This will stop them from cooking further. Make sure they cool completely before you peel. Tap on a hard surface to break the shell & peel. Older eggs will peel easier than fresher ones. Fact.
Eat! Peel the eggs as you need them. Store your hard boiled eggs with the shells on, in the fridge & enjoy within 5 days.
Ingredients
Directions
Gently place the eggs in a pot of cold water. Place cold eggs in a saucepan. They should fit in a single layer, don’t crowd them. Fill with cold water, covering 1 inch over the top of the eggs. I say gently because it’s easy to cause small cracks when you place them in the pan.
Boil the water. Heat the eggs over high heat and bring the water to a rolling boil, uncovered. Easy right?
Turn off (or greatly reduce) the heat and cover the pan. As soon as the water comes to a boil, turn off the heat and cover the pan. Here in Telluride at high altitude, I keep the heat on a very low simmer, if I don’t the eggs don’t cook to my liking.
Set your timer for the desired time: Are you looking to make hard or soft boiled eggs? Make a choice & leave the eggs in the covered pan for a designated amount of time, 3-15 minutes is about the range. The less cook time the softer, the longer cook time the firmer the white & yolk. Soft boiled 3-6 minutes. Hard boiled 10-15 minutes. If you don’t set a timer you will forget about them. Promise.
Peeling: Carefully drain the eggs & rinse with cold water until cool. This will stop them from cooking further. Make sure they cool completely before you peel. Tap on a hard surface to break the shell & peel. Older eggs will peel easier than fresher ones. Fact.
Eat! Peel the eggs as you need them. Store your hard boiled eggs with the shells on, in the fridge & enjoy within 5 days.
