A bad hard-boiled egg can ruin your breakfast. Have you had a complimentary hotel breakfast where you grab a hard boil egg from the breakfast buffet only to find out later that it’s overcooked – gray-green ring around the yolk. Yuck. Here I am sharing with you my tips for making perfect hard boiled eggs. Whether you like them soft-boiled or hard boiled, this recipe explains all the factors involved in making a perfectly boiled egg for your setup. As a bonus, I’ve also tested several methods of making eggs easier to peel and have come up with the best method for peeling boiled eggs.
I’ve been on a quest to find the best way to make easy-to-peel hard boiled eggs, and after dozens of tries, I finally figured out the secret.
We’ve all been led astray. Who else has been told to put the eggs in a pot, cover by an inch of cold water, then bring to a boil? Yeah, me too. But that’s where we’ve been doing it wrong. I was talking to a mom the other day who told me that neither of her kids like eggs. Any kind. Scrambled, sunny side up, fried, hard boiled. Nope. My jaw agape, I almost wept for her. I cannot even imagine this! My kids love love love eggs. I could serve eggs for breakfast, lunch, and dinner, and they’d be happy. Thank goodness. Sort of makes me forgive them over the Mexican thing. SORT OF.
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4 Stars for perfectly cooked eggs. 12 minutes for hard-boiled eggs was perfect. The yolks were bright yellow, none of that ugly greenish color that happens when they’re over boiled. However, THEY DID NOT PEEL EASILY !!!!! It’s a good thing I was making potato salad and not deviled eggs because the egg whites were not pretty to look at. (LOL) That being said, maybe it’s because they were super fresh eggs purchased yesterday? I’ll try the baking soda trick again and see if I have any better luck.
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