I know. I know… Seems simple. But I keep getting questions from folks who just can’t seem to time their eggs right, or who can’t boil them without cracking them, or who always seem to get a grey/black skin on their yolks. I have a sure-fire method that addresses all those problems.
After boiling water, itself, one of the next skills young cooks often try to master is cooking the perfect hard-boiled egg.
If you don’t put the eggs in the water just right, they crack. If you cook them too long at too high a temperature, you get an ugly grey/black layer on the outside of the yolk. If you under-cook them, they come out runny. And so much for that scrumptious Egg Salad you were craving.
Here’s my simple, fool-proof method:
Put a litre (a quart or so) of cold water in a medium sauce pan. Add your fresh Grade A Large Eggs. Bring the pot to a rolling boil. Then, cover the pot and take it off the heat. Let sit for 20 minutes. Do not lift the lid during the sitting time!
If you follow the procedure above, you’ll get perfect Hard Boiled Eggs every time. Starting with cold water, you’ll never have thermal shock shell cracks. Because you leave the Eggs in for 20 minutes, you know they’ll be fully cooked, but not over cooked. Because the water temperature is declining slowly but steadly over the 20 minute sitting time, the Eggs won’t be in too long or at too high a temperature to overcook or develop that yucky grey yolk thing.
One last thing…
When peeling Hard Boiled Eggs, always place the eggs in a bowl of cold water for a few minutes before cracking them. The shells will release from the insides of the Eggs for easy, clean peeling every time!
~ Maggie J.