Hard Boiled Eggs

Hard Boiled Eggs

I have tried so many ways to make perfect hard boiled eggs without leave half of the egg whites behind in the shell. I put my success rate at about 50%, but that may be generous.

Researching so many ways as to the best way to cook hard boiled eggs in my quest to get eggs to peel completely has led me to more questions than answers. I have asked my mother-in-law her best method and my husband’s aunt, who made the best deviled eggs ever (she doesn’t use a recipe or I’d post it). My inquiry list included several cooks, all with different answers or with methods that failed for me.

How can it be so difficult to get the darned things need to peel properly.

What I Know

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!

My Fool-Proof Hard Boiled Eggs Method

Now for my Fool-Proof Hard Boiled Eggs method. And it’s frustration-free, too. But keep in mind, 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.

The Instructions

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).

Yes they’ve been known to crack on occasion, so be sure to lower them into the water very slowly.

Here are a  few additional 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.