Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast! Boiling eggs isn’t really a science, but sometimes it can feel like it is! Let me share my favorite tips with you for perfect hard boiled eggs, taking all of the guesswork out of the equation!
Perfect Hard Boiled Eggs
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One of the things I love about hard boiled eggs is how versatile they are! From delicious deviled eggs to egg salad sandwiches, or chopping boiled eggs up and topping a salad with them! The possibilities for using hard boiled eggs are deliciously endless!
I like to keep a few boiled eggs in the fridge for a healthy snack on a busy day and as insurance for unexpected guests. I can whip up a yummy snack in next to no time if I have a few hard boiled eggs on hand (and they’re great in a BLT or on avocado toast)!
I used to find the process of boiling eggs to be nerve wracking. I know that you don’t have to boil eggs for long, but I always questioned the process. I have to admit, I have had completely overcooked eggs (and gotten that lovely grey ring) more times than I could count, out of the fear of undercooking something as precious as Easter Eggs!
Luckily, I have learned a few things over the years about the eggs so here are my favorite tips to perfect hard boiled eggs, (taking all of the guesswork and crazy kitchen hacks out of the equation).
- First, it is important to not over pack your saucepan. You want the eggs to have about a half an inch of extra water covering them to ensure even cooking.
- After you bring the water to a rapid boil, take the pan off of the heat and allow it to sit. This is an important part of making the perfect hard boiled egg.
- This recipe is made using large eggs. If your eggs are medium or extra large, your cooking time will vary by a minute or two.
- If you prefer a medium boiled egg, simply reduce the time the eggs sit in hot water by 1 to 2 minutes.
- There is no need to add anything to your boiling water to peel your eggs easily. After the ice water soak, your eggs will peel nicely.
- Now that you know how to make perfect hard boiled eggs, you also want to make sure they’re easy to peel. My favorite tip is to use older eggs! There is a scientific reason for this, and it has to do with the pH level of fresh egg whites, compared to the way the pH level changes as the egg ages. In an eggshell, basically, the pH of egg whites reacts differently to the membrane of the egg, which plays a big role in peeling.
- 6 large eggs
- Place eggs in a saucepan and cover with water at least ½" above the eggs.
- Bring water to a rolling boil over high heat. Cover and remove from heat.
- Let stand covered for 15-17 minutes (for large eggs).
- Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.
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