I know what you are thinking….really…you are talking about how to boil eggs on a cooking blog? Do you really not know how to do this?
Darn right I am and no, no I don’t. And for the record, I don’t think I am the ONLY one.
I needed two hard boiled eggs for my next test recipe from Food52 Genius Recipes (it’s a beauty), and so I had to figure out how to cook up these eggs, pronto.
This is the first time I’ve ever made hard boiled eggs where the quality of the end product mattered. My past hard boiled egg experience is limited to cooking them for Easter decorating, not eating.
Thanks to IncredibleEgg.org, I was able to make perfectly cooked hard boiled eggs – without that weird greyish green outline on the yolk!
Hard Boiled Eggs
What you need:
- Place your eggs in a single layer in your sauce pan. Fill the pan with enough water to cover the eggs by an inch (about 2.5 cms).
- Put the pot on the stovetop on high heat. Bring the pot to just a boil.
- Remove the pot from the heat, cover and let sit for 9 – 15 minutes depending on the size of your eggs. Medium eggs sit for 9 minutes, large eggs for 12 minutes and extra large eggs for 15.
- Drain immediately and serve if you want to eat them now. If you need them for later, you need to submerge the eggs in cold, running water or some ice water in order to stop the cooking process. Refrigerate eggs once they have been cooled.
Note: Hard boiled eggs can last up to a week if you keep them in the shell and it is recommended that you keep them in their original carton to help prevent odour absorption. If you peel the eggs, they should be eaten that day.
Now get crackin’ and cook up some hard boiled eggs!
Om Nom Nom,