With Easter upon us, I wanted to discuss a basic technique that was pertinent to the time of year. Â So I decided that the perfect technique would be hard boiled eggs. Â They can be used to make colored eggs or they are the perfect addition to some homemade potato salad. Â Â The technique is easy and fool proof. Â It is a set it and forget it type of technique.
The Perfect Hard Boiled Egg
The first step is to choose large eggs. Â This technique is for large eggs, but you can adapt it for smaller or larger eggs.
Next place the eggs in a single layer into a large pot and cover the eggs with cold water. Â Make sure that the eggs are just covered with water.
Place the eggs on the stove and bring to a rolling boil.
Once the water is boiling, turn off the burner and set the timer for 18 minutes.
When the timer goes off submerge the eggs into an ice bath and set the timer for 10 minutes.
Remove the eggs from the ice bath and peel.
That is my technique for a perfect hard boiled egg.
- 1 dozen large eggs
- water to cover
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Place the eggs in a single layer into a large pot and cover the eggs with water. Make sure that the eggs are just covered.
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Place the eggs on the stove and bring to a boil.
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Once the water is boiling, turn off the burner and set the timer for 18 minutes.
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When the timer goes off submerge the eggs into an ice bath and set the timer for 10 minutes.
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Remove the eggs from the ice bath and peel.
A quick tip for peeling eggs is to peel them under running water. The water will help slip the shells right off the egg.
A quick tip to peeling the egg is to peel it under running water. Â The water will get between the shell and the egg and help you peel it easier.
i never knew cooking hard boiled eggs entailed several steps…actually i like my eggs runny, maybe you can make a post about that -it would definitely make my day! Happy Easter!
I like baking mine instead of boiling them (place them directly on the rack, they fit right between the grooves/slots). Just place them in a pre-heated 325 oven for 26 minutes (yes, 26), then take them out and place them in cool (not cold) water for 1 minute, then peel and serve/eat. If you like your yolks a little more well-done (I like mine just on the set side of runny), you can let them cook an extra 4-5 minutes.
Enjoy.
genius.