How to cook hardboiled eggs

By Matt Williamson
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Remember these tips on how to cook hardboiled eggs and you’ll have perfect eggs every time
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Learning how to cook hardboiled eggs the right way is easy

The simple, hardboiled egg is one of the finest and easiest edible delights known, full of nature's most perfect form of protein and only about 70 calories.

There is a proper method of cooking hardboiled eggs. There is more to it than just dropping them in boiling water! The way most of us prepare a hard boiled egg overcooks the egg and decreases the delicate flavors. Overcooking is also responsible for the green color on the outside of the yokes. The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly

Here's how to cook hardboiled eggs the right way.

To boil perfect eggs place them gently into a saucepan and cover with cold water. Set the stove on high and bring the eggs to a boil. Boil for just two minutes. Remove the pot from the heat and let it sit for 12 minutes. In the meantime, fill a large bowl or pot with cold water and ice. When the 12 minutes is up gently lift each egg out of the hot water and set it in the ice water. This will stop the cooking process and help you avoid the green outer shell on the yolk. When the eggs are nice and cold lift them out and let them dry on a dish towel. The resulting eggs will be firm and have a beautiful golden yolk that is cooked, yet yielding

Store the boiled eggs in the refrigerator. Some people notice that a sulfur smell can fill your refrigerator when you refrigerate eggs just after cooking. Try placing the cooked eggs in a zip lock bag for storage in the refrigerator.

Why are some hard boiled eggs so difficult to peel? You've probably asked yourself this question many times with great frustration. The answer is simple—the eggs were too fresh! The fresher the eggs are, the more the shells stick when peeled. As eggs age, their pH changes and they become easier to peel. It is recommended that you keep the eggs in a refrigerator for one week before boiling so the shells will slide off easily.

A Trick for Making Perfect Deviled Eggs If you are making deviled eggs or other ornamental dishes you want the yolks of your hard cooked eggs to be in the center of the egg, not off to one side. To accomplish this in each egg you boil you need to do a little advance planning. The night before boiling, take the eggs out of the egg carton and place them in the carton so the eggs are horizontal, or on their sides. They won't fit right in the egg carton, nor will you be able to close the carton lid. This will, however, set the yoke in the center for boiling.

Remember these tips on how to cook hardboiled eggs and you'll have perfect eggs every time.
  • Use eggs that are at least one week old. Fresh ones won't peel properly.
  • Never boil eggs for more than 2 minutes max. It makes them rubbery.
  • Take them off the heat and let stand for 12 minutes covered.
  • Submerge in cold water for 12 minutes
  • To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.
  • To peel...crack on all sides, roll egg between hands to loosen shell and remove shell.
  • Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.

    Now that you know how to make hardboiled eggs the right way, you can make a delicious summer salad for the perfect tasty, yet healthy, meal. Bon Appetite!

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