- Cooking Time: 15minutes
- Servings: As needed
- Preparation Time: 15-20 minutes
BackstoryI'm 54 years old, and I've been hard-boiling eggs for sandwiches, salads and breakfast since I was 10. BUT, I never had any real precise way to make sure they came out right every time...sometimes the yolks would be too soft; sometimes too hard, with that undesireable green tinge and rubbery white. Oftentimes I'd find them impossible to peel, and end up with eggs that appeared to have barely survived an atomic blast. About 3 years ago, I had an epiphany! I finally took all the different suggestions I'd read about or seen on TV, and came up with a fool-proof recipe. Please keep in mind that older eggs are really preferable for boiling. The newer they are, the less air there is between the shell and the membrane, making it harder to remove. Having said all that, If you only have really fresh eggs, this method will still give you the best result...guaranteed!
- Place eggs to be boiled in a non-reactive pan with a tight-fitting cover (but do not cover at this time.)
- Put enough COLD water in the pan to cover the eggs.
- Add about a tablespoon of table salt to pan.
- Place uncovered pan over high heat and bring to a boil.
- As soon as pan comes to a boil, cover and turn off heat.
- Let covered pan sit for 15 minutes.
- Remove pan to sink; uncover and drain hot water out.
- Immediately re-cover and vigorously shake pan, to crack eggs thoroughly.
- Uncover pan and run cold water into pan to cool cracked eggs and lift shells.
- Remove eggs and gently slide peel off under cool running water.
- VOILA!! Perfect hard-boiled eggs!!