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How to: Perfect Hard Boiled Eggs

AuthoradminCategory, , , , CuisineCooking MethodDifficultyBeginner

Here 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!

Yields1 Serving
Cook Time30 mins
 6-8 Eggs
 Water to cover
1

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.

2

Boil the water. Heat the eggs over high heat and bring the water to a rolling boil, uncovered. Easy right?

3

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.

4

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.

5

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.

6

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

 6-8 Eggs
 Water to cover

Directions

1

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.

2

Boil the water. Heat the eggs over high heat and bring the water to a rolling boil, uncovered. Easy right?

3

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.

4

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.

5

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.

6

Eat! Peel the eggs as you need them. Store your hard boiled eggs with the shells on, in the fridge & enjoy within 5 days.

How to: Perfect Hard Boiled Eggs

~ Marla Meridith

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