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The Perfect Hard Boiled Egg

by bkhoury on April 05, 2012

As I was making dozens of hard boiled eggs this week, I realized how easy it is to either botch up this simple staple or make it perfectly. You can either end up with gross green rings surrounding a brownish yolk or crack open beautiful perfectly yellow hard boiled eggs. I personally think the perfectly yellow ones taste better!

In case you don’t know the secret, here you go:

1) Place your eggs in a single layer—not to close together—in a pot.

2) Fill the pot with just enough cold water to cover the eggs by about a half-inch.

3) Bring the water and eggs to a boil uncovered over high heat. 

4) Once the water is boiling lower the heat to an easy boil so the eggs don’t crack and boil for 2 minutes.

5) Remove the pot from the heat and cover.  Set a timer for 11 minutes.  After 11 minutes move the eggs to a bowl to cool at room temperature. 

6) Refrigerate when cooled. 

Check out all of our recipes for hard-boiled eggs! 

  • You’ll find the eggs easier to peel if you boil the water first and then drop them in the water.  The eggs will contract from the shell making them easy to peel.  The other trick is to cool them in ice water rather than cooling at room temperature.

    By ryan on April 6, 2012 at 10:44 AM
  • Thanks for the additional tips Ryan!

    By bkhoury on April 14, 2012 at 02:29 PM
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