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 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. Those eggs aren’t bad for you, but they do have a slight sulphuric flavor, and they certainly don’t look pretty! The green outline comes from overcooking.
Here’s my way for making the perfect, prettiest, tender and creamy 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, keep the pan on the burner, cover, and let sit for 11 minutes.
Using a slotted spoon, move the eggs to a large bowl of ice water and let cool until just slightly warm, about 2-3 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.