How To Make Perfect Hard-Boiled Eggs

For years I just put eggs in a pan, added some water, and boiled them, often with mixed results. Imagine my surprise when I learned last year there’s a right and wrong way to make hard-boiled eggs. If you use the correct method, your eggs will turn out perfectly every time, with firm yellow yolks, and no tinge of green or gray to the yolks.
After reading a lot of opinions about the best method for making perfect boiled eggs, I experimented a bit, and here’s my easy method, which gives great results.

1. Eggs that are too fresh are difficult to peel, so always keep eggs in the refrigerator for a week or two before making boiled eggs.
2. For best results, take eggs out of the refrigerator and let them come to room temperature before cooking.
3. Put eggs in a pan large enough to hold all the eggs in a single layer, with water to cover eggs by at least an inch/cm.
4. Bring water to a boil. As soon as it boils, turn off heat and cover eggs. Set timer for 12 minutes.
5. After 12 minutes, drain eggs, and add cold water with a couple of ice cubes. Let eggs cool at least 10 minutes in cold water, then drain and store in refrigerator.

Give this method a try and let us know how it goes.

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