The Perfect Hard Boiled Egg!
Sounds elementary right? Wrong. I can’t tell you how many times I’ve messed up a simple hard boiled egg. Or the number of times I’ve had to pull out my Joy of Cooking.
You’d think after cooking for as many years as I have, I’d have this down. But here’s the thing. I don’t boil eggs that often. And my poor brain seems to purge important facts as the years go on. Seems that I can recall in detail very complex recipes, but hard boiling an egg escapes me.
So, for my sake and maybe yours, here is the fool proof method I have used for years (after looking it up each time) to achieve the perfect hard boiled egg.
The Perfect Hard Boiled Egg
Ingredients
- 12 large eggs
Instructions
- Place eggs in a single layer in a large saucepan.
- Add cool tap water to the saucepan covering the eggs and adding an extra inch.
- Bring the water to a boil over medium high heat.
- Once the water has come to a boil, immediately cover the pan and remove it from the heat.
- Let the eggs sit for 12 minutes.
- Gently drain the eggs into a colandar and rinse with cold tap water until they reach room temperature.
I’ll have to try this. I think I may be cooking mine too long. The yolks are always grey around the edges. Thanks!
Usually I use my own, 7-7-7 method: I boil the water (about 7-8 minutes), add the eggs (cook about 7 minutes), turn off the heat, let cool for 7 minutes. Perfect every time!
Thanks, for sharing this wonderful tips. Keep updating.