Hard Boiled Eggs
I have tried so many ways to get these to come out perfect without leave half of the egg whites behind in the shell. I put my success rate at about 50%, but that may be generous. I have researched so many ways as to the best way to cook hard boiled eggs to get them to peel completely without leaving half of the egg behind. And when you’re making deviled eggs or just trying to make them for breakfast, the darn things need to peel properly.
Here’s what I’ve discovered. The most popular method I found on the internet for Hard Boiled Eggs usually goes like this (and it does work MOST of the time).
Place the eggs in a single layer at the bottom of a saucepan. Cover with enough cold water to make sure the eggs are completely covered. On high heat, bring the water to a full rolling boil. As soon as they get to that boiling point, leave the pan on the hot burner, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes, (the longer you leave them, the harder the eggs will be). Remove the eggs from the pan and place them in a bowl of ice water for a few minutes. This method works most of the time, especially if you’re using older eggs. BUT what if your eggs are pretty fresh and you want a soft or hard boiled egg for breakfast, lunch or supper? I find this method can often leave much of the hard boiled egg inside the shell when it is peeled. So frustrating!
Now for my Fool-Proof Hard Boiled Eggs method. And it’s frustration-free, too, but I can’t guarantee perfect results each time,
First, if at all possible, use eggs that have a little age on them. I check the Use by Date and choose the carton closer to today’s date. That means not taking the carton from the back of the shelf for a change. Without getting into all the variety of scientific reasons, just know that older eggs produce better hard boiled eggs. I try to keep a carton in the fridge and mark it “for hard boiled eggs” so I have some on hand. I still have pretty good luck with “fresher” eggs using this method to make hard boiled eggs, but there is a margin of error.
Here you go–BRING a pot of cold water to a BOIL. Using a slotted spoon, slowly PLACE the eggs, one at a time, into the boiling water very carefully. Turn the heat down slightly, and GENTLY BOIL for 12-13 minutes. REMOVE the eggs from the water using a slotted spoon, and PLACE them into a bowl of ice water to cool for about 5 minutes or so (longer you leave them the cooler they get).
A few other hints for the hard boiled eggs–Start peeling from the larger round end. Peel under running cold water. And last–hope for a good outcome. If not, there’s always egg salad to look forward to or chop them up for salad.