I’ve ready many a recipe advertising that their recipe produces the perfect hard boiled egg. I’ve tried putting the eggs in before the water is boiling, after the water is boiling, with salt, without salt, with vinegar, without vinegar, all with varying results. Here’s what works for me with consistently “peel-able” eggs.
Print
The Perfect Hard-Boiled Egg
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12
- Diet: Vegetarian
Description
Hard Boiled egg recipe – 10 minute boil time, just requires water, a pot and a colander!
Ingredients
- Enough water to cover the eggs
- However many eggs you want to boil (I usually do a dozen)
Instructions
- Boil the water until it’s at a nice rolling boil
- Reduce heat to medium and add eggs gently 2 at a time with a ladle
- Once last egg is in the water, note time or set timer for 10 minutes
- 10 minutes works well for thin shelled white eggs from the supermarket. If using cage free or farm fresh eggs with thicker shells, boil for 12 minutes
- After boiling time is reached, turn off heat and gently remove eggs
- Place in a metal colander and rinse with cool water for about 30 seconds with sprayer
- Let drain and cool for 25 minutes for thin shelled eggs or 35 minutes for thick shelled egg
- Peel and Enjoy!
Notes
- If you start peeling and they are falling apart and still feel pretty warm, let them cool another 5 minutes and try again.
- In the picture above I did 12 eggs and only the first one did not peel smoothly. I let the rest cool a bit longer and the others peeled perfectly.
- I usually peel them before I store in the fridge. To me the shell seems like it shrinks in the cold and is harder to peel the next day.
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Keywords: Perfect Hard Boiled Egg
Equipment used: