Hard-boiled Eggs: The "No Secret" Version

We love hard-boiled eggs, I’m not sure why we don’t have them more often. They make a great snack, addition to a salad, you’re one step closer to deviled eggs, and egg salad sandwiches are scrumptious.

Boiling an egg, really it seems like this is one of the first things kids should learn how to do. It’s so simple. Okay, maybe besides for the easily-cracked-yolk-running-down-your-kitchen-cabinets-mess that could happen. Or the fact that you’re boiling water.

So then let us assume that boiling an egg is something every bachelor should know how to do. Yeah, that sounds better.

If a bachelor can boil an egg, then we certainly can! If you google “how to boil an egg” or “perfect hard boiled egg” you get loads of results! It seems everyone has figured out how to get the best egg. Yeah, so maybe I’m behind the times. Forgive me.

If you’re one of the many who already have this thing figured out, well, then thanks for stopping by. We’ll see ya next time!

Oh, hi! Thanks for sticking around. Let’s continue with the Boiled Egg Lesson. It seems like everyone has this “secret” to boiling eggs. You’ve heard about it. Adding vinegar makes the eggs easier to peel. Salt will do the same thing. Older eggs are easier to peel. Cold water, hot water, ice water. How is it that boiling eggs seems to be evolving?

Well, I’m here to tell you that there is no deep dark secret to boiling eggs. If there was a Master Egg Boiling book, you wouldn’t find some mysterious looking handwriting in the margins telling you all the secrets to getting the perfect egg.

Okay, maybe you would. I’m not here to say that those methods don’t work, I’m just here to tell you it’s super easy. The only things you really need are eggs and water. Okay, maybe a pot and lid. A colander would be helpful too.

Perfect, Easier-than-Ever Hard Boiled Eggs

The Eggs

Not so Fresh It’s true, the fresher the eggs, the harder they are to peel and the consistency seems to be off a bit. If you buy your eggs fresh from the farm you rock. let them sit for about 5 days. If you can’t wait that long, check out Simple Foody’s method of hard-boiling farm-fresh eggs.

Room Temp I know, it’s hard to make time to even go to the bathroom, but before you head in there, sit the eggs out. Bring them to room temperature if you can. Doing this will prevent the eggs from being “shocked” by the change in temp.

Size Size matters. You’ve heard that before, right? If you’re boiling large or extra-large eggs, extend the boil time a bit, smaller eggs=less time.

The Water

Temp Since we’ve brought our eggs to room temperature, or close to, use cool water. We don’t want to shock the eggs by adding cold water, then boiling. Let’s start somewhere right in the middle, and bring the water and egg temps up at the same time.

Level You’ll want your water to completely cover all of your eggs, with an additional inch or so.

What’s a boil? Seems like a silly question, but I think this every time. Are those few little bubbles a “boil”? Do I need to wait longer and see? It’s definitely not rocket science, if you think the water is boiling, the water is boiling. Personally, once I see more than a couple rolling bubbles break the surface, I consider that boiling.

Let’s cook some eggs!!

Add your room temp. eggs to a medium pot (I usually make 10-12 at a time). Cover with cool water. Place on stove, over medium-high heat. Here’s the hardest part: Bring to a boil. Cover. Remove from heat. Set timer for 11 minutes. Smaller eggs for 10, larger for 12.

Pour hot water from pot (onto plants or save for cooking pasta/rice!). Immediately cover with cold water (stop the cooking process). Add ice if you’d like. Let sit 10 minutes (or so) in cold water. By  covering with cold water, you stop the cooking process. This is where a lot of people go wrong, they’ll let the eggs sit for amount of time in hot water, but then they’re done. Most of the overcooked, green-ringed yolk eggs get that way after they’ve been removed from the pot. Stop the cooking process at 11 minutes!

Peeling

Two methods work well for me. One, peel under cold water. This allows the water to wash away all the little bit of shell. Two, gently smash (Ha, is that an oxymoron?) and roll the egg along a smooth surface — cutting board, counter — all the way around the egg. Now you’ve got two “sides”. Focus on one side, peeling all the shell off, then the other side. Wash away any tiny pieces of stubborn shell.

Storage

If this is your first relationship with boiled eggs, you’ll want to know one very important thing: Keep them in an airtight container. Trust me, unless you enjoy the smell of cooked eggs bombarding you every time you open the fridge, you’ll want to cover.

Eggs out of shell should be used in 4-5 days. Eggs still in their shell can go a week to 10 days. Maybe longer.

Do you follow any of the “secrets to boiling an egg” that I shared above? How do you use your hard-boiled eggs?
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