This tip comes from Jack’s mom, who makes the BEST deviled eggs for family gatherings. If you want to make perfect hard boiled eggs, it pays to buy them in advance and cook them after a few days in the fridge. But if I’m hard boiling them, the opposite is true! Boiled farm-fresh eggs are more difficult to peel than older eggs.
Leave them in the ice bath for at least 14 minutes before you peel the eggs.
When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.įinally, move them to an ice bath. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. As soon as the water begins to boil, turn off the heat and cover the pot. Bring the water to a boil over high heat. Place them in a pot and cover them with cold water by 1 inch. Whether you’re getting ready for Easter, prepping for Passover, or just on the hunt for a protein-packed snack, this easy hard boiled egg recipe is guaranteed to please.įollow these simple steps to make perfect hard boiled eggs every time:įirst, boil the eggs. After years of trial and error, I’m happy to say that this method for how to make hard boiled eggs works every time! The yolks are always sunshine yellow, and the shells slide right off. See, cooking perfect hard boiled eggs is easy, but that doesn’t mean that the process you use doesn’t matter. When you try to peel away the shell, half the whites come along with it, or when you cut it open, the yolk is slightly green instead of brilliant yellow. I don’t know about you, but I’ve certainly cooked my fair share of the latter. …And the bad news: so are less-than-perfect ones.
Here’s the good news: perfect hard boiled eggs are easy to make.
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