Use this tried and true method to make the perfect hard boiled eggs every time!
Making the perfect hard boiled eggs can be a bit of a challenge until you find a trusty method. This is how my mama taught me, and it works every time. I always seem to forget the exact timing, so I look it up in my trusty Betty Crocker cookbook — it explains every basic cooking task you could ever need. The one I use is no longer in print, but any of her basic cookbooks should have this information.
Yesterday I was making egg salad for lunch, and I thought maybe I’m not the only one who has to look up how to hard boil eggs every time. So I thought I’d share it with you. And if I’m smart, I’ll print it out and paste it inside my kitchen cabinet so I don’t have to go hunting it down in my cookbook every time.
How to Make Perfect Hard Boiled Eggs
- 6 eggs
- Place eggs in a saucepan.
- Fill with water to completely cover the eggs.
- Put it on the stove and turn the burner to medium-high. Do NOT cover them.
- Slowly bring the water to a rolling boil. Boil for 30-60 seconds.
- Remove the pan from the heat. Cover.
- Set your timer for 15 minutes and leave ’em alone. Do not let them sit for more than 18 minutes, or they will be overcooked and get that greenish color around the yolk. Ewwwww.
- At the 15 minute mark, fill a glass bowl with ice water.
- With a slotted spoon, carefully remove the eggs from the hot water and place them in the icy water.
- Roll an egg around on the counter, banging it gently on all sides so the shell gets cracked all over. While running it under cold water, gently remove the shell from the egg white, dry it with a paper towel, and place it in the fridge until you’re ready to eat it or cook with it.
Voila! The perfectly cooked hard boiled egg!
Stay tuned for a post about how to make the perfect egg salad!