Follow these simple tips on how to make perfectly cooked hard boiled eggs, which result in tender, creamy eggs every time. And no green ring!
endlessly a lot about how my kids don’t really like Mexican food. Can you blame me, though? BUT nothing compares to a kid who doesn’t like eggs.
I was talking to a mom the other day who told me that neither of her kids like eggs. Any kind. Scrambled, sunny side up, fried, hard boiled. Nope. My jaw agape, I almost wept for her. I cannot even imagine this!
My kids love love love eggs. I could serve eggs for breakfast, lunch, and dinner, and they’d be happy. Thank goodness. Sort of makes me forgive them over the Mexican thing. SORT OF.
I make hard boiled eggs almost every week – they’re perfect for BBQ deviled eggs, egg salad, soy sauce eggs, and just on their own as a snack with a little dash of salt. Haley and Trevor both like getting them in their lunch box.
Pet peeve of mine? Seeing hard boiled eggs with a green ring around the yolk. Just…no.
Why the green ring and how to avoid it!
That greenish-gray outline appears around the yolk from over-cooking the eggs (and sometimes from having too much iron in the cooking water.) It’s caused from a chemical reaction – the sulfur (from the egg white) and iron (from the egg yolk), creating a slight sulphuric flavor. Eggs with a green ring aren’t bad for you, but they certainly aren’t pretty!
The perfect cooking time
Well, this is sort of subjective, right? It depends how you like your yolk. I think 12 minutes (using my cooking method, below) is ideal. It cooks the yolk through, but still leaves them pretty, tender, and creamy.
Does it matter if I have a gas or electric stove?
Nope! Because either way, once you achieve that rolling boil, you’re removing the pot from the heat source. I’ve used my method on gas, electric, and induction all with the same great results.
Make them ahead of time and store them
If you want to make the hard boiled eggs ahead of time, cook and peel as directed, then store them in a tightly sealed container and place in the refrigerator up to 5 days.
Once you’ve got your hard boiled eggs, then make some Classic Deviled Eggs!
or some Soy Sauce Eggs!
And check out these other Egg Recipes!
How To Make The Best Scrambled Eggs
Watch the video on how to make perfect hard boiled eggs
- 8 large cold eggs
- Cold water
Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.
Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, about 4-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)
When the eggs are cool to the touch, peel by gently tapping the eggs on the countertop so they’re crackled all over, rolling eggs between your hands to loosen the shell. Holding the egg under cold running water, start peeling at the large end where the air pocket is.
Slice, dice, or enjoy whole.
• Make sure not to overcrowd the pot. You want the eggs in a single layer and not touching.
• Week old eggs are far easier to peel than fresh eggs. I also find that it’s easier to peel them under some running water, which seems to release that tricky membrane.
• If you want to make the hard boiled eggs ahead of time, you can store them in a tightly sealed container and place in the refrigerator up to 5 days.
• Altitude, your stove, the size of your pot, size of the eggs, and the amount of water all play a roll in getting those eggs perfect.