Perfect Hard-boiled Eggs

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You think making hard-boiled eggs is easy? You think I’m ridiculous for putting a recipe for hard-boiled eggs up? Puh-leez, hard-boiled eggs take master skill.

Who hasn’t had an overcooked hard-boiled egg with an unpleasing yolk tinged with greenness? Nobody enjoys that. AT ALL. But the sad part is, most hard-boiled eggs are really like this! I judge salad bars by whether or not they serve nicely hard-boiled eggs. Don’t tell me you don’t.

First of all, do you ever notice how hard-boiled eggs aren’t perfectly round? There’s always sort of a flattened out bottom on the fatter end of the egg? That’s because of the air pocket in the egg. The first secret to perfect hard-boiled eggs is to poke that air pocket in the egg with a safety pin point or a thumbtack, whichever is sharper. Once you puncture that pocket, the air can’t expand in the end and make your hard-boiled eggs look ugly. Btw, the older your egg, the larger its air pocket will be.

The second secret to hard-boiled eggs is to not overcook them. What a no-brainer. Basically, overcooking your eggs will give the yolks a gray-green tinge.

Also, one of the worst things to making hard-boiled eggs is the smell of sulfur. Ah, yes. The smell of rotten eggs. To protect your home from smelling like a stink bomb, I’m gonna need you to just crack the shells of the eggs when they are done and let the eggs rest in ice cold water. Then you peel off the shells. The smelly sulfur will dissipate in the water. Ta-da! Thanks, Jacques Pepin. He taught me that on his PBS show.

Lastly, remember that peeling eggs under water is super productive. Placing the eggs under a stream of water will make it much easier to peel off the outer membrane of the egg.

Click here for the recipe for “Perfect Hard-boiled Eggs”

Try it out!

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Start with some eggs and a thumbtack. Oh, and a pot of boiling water.

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I like a safety pin better than a thumbtack. It’s much sharper. I suppose you can use a needle, too.

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Poke one hole right in the middle of the large rounded end of each egg.

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In a pot of slightly simmering water, place your eggs in the pot. Use a ladle if you fear getting burned. Only one layer of eggs, please.

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Put the lid on, and cook on a simmer for 10 minutes.

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Now drain the water in the pot. Use the lid, it helps. It’s what the lid is for. Then SHAKE, SHAKE, SHAKE AWAY. Shake and crack the egg shells!

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Now you have cracked eggs. It should look like this. I know it looks weird. It’s okay. Then add cold water over the eggs.

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And cover with ice. Like I said before, the smelly sulfur will dissipate in the water, so you’re doing this to not only stop the cooking process, but also to halt any potential stinkyness.

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After letting the eggs rest in iced water for about 10 minutes, unpeel them.

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Running tap water helps you peel off the membrane. And any small egg shell pieces.

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Isn’t it purdy? Enjoy them with a fresh grinding of black pepper! And sea salt, if you so please. Put ’em on a salad, maybe?

 

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