The chickens that laid the eggs that inevitably sit in our fridge would probably flip out if they realized that most of us have NO CLUE how to properly hard-boil an egg! Well, lets get serious...chickens these days have a lot of things to flip out about, but I won't even start on that. Anyways, I feel like there is so much wrong info out there on how to make a good boiled egg and most of us end up with a nasty green line around the yolk (which is from overcooking) or with an egg we can't peel cleanly (which usually means your eggs were too fresh to boil). My mama has always had the best tip for this and it's never proved me wrong- go Gina!
Ingredients & Recipe:
- As many eggs as you want(not fresh eggs, i.e. not straight from the grocery store), in a single layer in a pot (the eggs should be comfortable in the pot, not squished together). Allow them to get to room temperature and then pour enough luke-warm water to cover the eggs by 1-2 inches. A new tip I've learned along the way is to add a dash of white vinegar into the pot at this point, which helps the eggs stay together JUST in case there are any cracks.
- Bring the water up to a boil over medium heat. Once you have a decent boil going, turn the heat down to medium-low, put the lid on the pot, remove from heat and set your timer for exactly 10 minutes.
- After 10 minutes, give your eggs an ice bath or run the pot under cold, cold water for a few minutes.
- I've heard some cooks that crack each egg a little to allow some cold water to get inside. I do not prefer this method, but you might love it!
- I usually will then place the eggs in a bowl filled with cool water and a few ice cubes, set the bowl in the fridge for a few hours and then eventually transfer the eggs back to the egg carton for use later!
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