Tuesday, March 18, 2014

Perfect Hard-Boiled Eggs



I love snacking on hard-boiled eggs (healthy and frugal!), but sometimes it feels like they can really "put up a fight" when trying to peel them!  I've learned a few simple tricks for making the process easier.

One important thing to do is use older eggs rather than fresher ones.  You can test eggs by placing them in a bowl of water.  If they sink to the bottom, they are really fresh.  If they float to the top, they are bad.  But if they bob a little bit or lift slightly off the bottom on one end, they are perfect for hard-boiling!  The reason this is the case is because the air pocket inside the eggs grows as they age.  (This affects ease of peeling!)

Here is my method for "Perfect Hard-Boiled Eggs"!

Place eggs in a saucepan and cover with cold water.

Bring water to a boil, then immediately remove the pan from the heat and cover.

Set timer for 15 minutes.

When 15 minutes has elapsed, rinse eggs in cold water several times until they have cooled slightly.

Fill the pan with very cold water and let eggs sit in the water until cool.

Refrigerate, then peel.
Now, I know everyone makes hard-boiled eggs differently... so what's your method?

7 comments:

  1. Nice read! I like the suggestions.

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  2. Thanks Aliesha! I made them yesterday just that way. These are a great snack and my kids love plain hard boiled eggs:-) ~Jen

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    1. Jen, so glad this method worked for you too!

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  3. I do it similar, but only for 10 minutes, not 15. I wonder if it's an elevation thing or something?

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    1. Interesting! We're at a pretty low elevation.

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  4. Hi. I don't make hard boiled eggs a lot but when I do, I bake them. They end up the same as if you boil them, but take a lot less work. Put the eggs in a muffin tin, preheat the oven to 325 degrees, bake the eggs for 30-35 minutes and put them in ice water for ten minutes when they're done.

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