How to Make Perfect Hard Boiled Eggs

By AMidlifeWifeFood, Recipes
bowl of peeled hard boiled eggs

My family and I eat a lot of eggs. Not only are they uber nutritious for you but they’re affordable and super easy to make.

There are so many different ways that we use eggs in our family. We love quiche, breakfast for dinner, fried egg sandwiches, Hard-boiled eggs, deviled eggs, egg salad, and I’m sure I’m missing many more ways we incorporate eggs into our meals.

One of the frustrations, especially if you’re doing something like hard-boiled eggs or deviled eggs, is that sometimes they just don’t want to peel nicely. Or you might overcook them and they get a gray tinge of color. Not very appetizing.

I’m going to share with you how to make sure your eggs come out perfect, every single time.

Check this out:

pot of boiling eggs

How to Make Perfect Hard Boiled Eggs

Directions:

  1. In a deep saucepan or Dutch oven, fill halfway with water and turn your burner to high.
  2. Place your eggs inside the pan and bring to a boil.
  3. Once it’s at a boil immediately turn off the heat and cover your eggs.
  4. Set the timer for 13 minutes exactly. (11 to 12 minutes for a softer center)
  5. Once your timer goes off, drain your eggs and turn on the cold water to cool your eggs so you can touch them.
  6. Immediately add them to a bowl of ice and water.
  7. Make sure they’re covered with a lot of ice and every egg is immersed in the water.
  8. Leave them in the ice water bath for at least 10 minutes so they completely cool down.
  9. Now you’re ready to start peeling or place them in the refrigerator, drained of course, for use another day.

I’ve seen people recommend adding vinegar or baking soda, or something like that. You do not need to do that if you follow these steps.

These eggs I’m showing you are fresh from the farm store, not even a week old, and they all peeled perfectly.

icing down hard boiled eggs in a bowl

Here’s one additional tip

Start to peel on the flat bottom and don’t try to peel from the center or the tip of the egg. It will go much quicker because the egg has shrunk up from that bottom portion of the egg during the cooling process and there is a little air pocket that allows the egg peeling to start easily.

Enjoy! I hope this helps. Let me know how this works for you.

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