It took me years to perfect the hard boiled egg. You would never think that something so simple could be so difficult. But once perfected, you are open to a world of possibilities. Hard boiled eggs are used in deviled eggs, egg salads, sliced on top of a green salad, served on toast, or just as they are with a sprinkle of salt. Here are my easy directions on how to make the perfect hard boiled egg. Feel free to share your tips in the comments!
- Start with a single layer of eggs on the bottom of your pan.
Cover the eggs with water, at least an inch or two above the eggs. I use my finger as a guide and make sure there is enough water to reach my first knuckle. Tips: You can add a teaspoon of vinegar to the water to prevent any egg whites from escaping if an egg cracks. I like to add some salt to the water to prevent cracking.
Place the pot on a cold burner and heat on high until the water comes to a full boil.
Once boiling, turn off the heat, cover, remove from the burner and let sit for 10-12 minutes.
While you are waiting on the eggs, prepare a bowl of ice water. Once the 10-12 minutes have passed, spoon out the eggs with a slotted spoon into the bowl to cool.
Eggs should keep up to 5 days in the refrigerator.