How to Hard-Boil Eggs Perfectly
It sounds so easy, but if you don't hard-boil eggs properly, you might not like what you end up with.
You can easily hard-boil an egg if you are able to follow this simple process. Surprisingly, with the easy availability of pre-processed foods, many people simply just don't know how to hard-boil eggs.
While the process is simple enough, if you don't know exactly what you're doing you could end up with something other than delicious food. For example, if you cook the eggs too long or boil them too vigorously, you could end up with a cracked shell, tough egg white or those icky greenish-gray yolks that have the distinct smell of sulfur.
Trust me, nobody is going to want to eat that. However, if you know how to hard-boil eggs properly, they will taste divine. Like all things, there is a right way and a wrong way to do it.
The following will explain how to hard-boil eggs perfectly every time...
To Begin, Be Gentle With Your Hard-Boiled Eggs
Consider that the eggs you're preparing to hard-boil as fragile packages. Don't just throw them into the saucepan, rather, ease them in gently like you would ease yourself into a super heated hot tub on a cold day. Gentle, easy.
Start by filling a saucepan with water about halfway. Next, set the eggs gently into the saucepan making sure the water level is covering the eggs by about 1 to 2 inches.
Adding a tablespoon of vinegar will keep the egg whites from leaking through cracks in the shell and into the boiling water. Adding a half teaspoon of salt to the water is said to help keep the eggs from cracking and makes them easier to peel later.
Let the Boiling, Cooling and Peeling Begin...
Set the saucepan on the stove and bring it to a full boil. When the eggs reach a rolling boil, turn the heat down to low. After about a minute, cover the saucepan and remove it from the stove. Let this covered saucepan stand for about 10-12 minutes.
If you like, you can sacrifice one egg to make sure the others are done to your liking. Simply remove one egg, run it under cold water and cut it open. If it isn't quite done, let the other eggs stay in the saucepan for another minute or two. When I prepare hard-boiled eggs, they are done the way I like them after about 10 minutes.
Keep in mind that the number of eggs, size of the pan, depth of water and even the type of stove you have can all be factors in how quickly the eggs are ready. I have never over-cooked, or over-boiled eggs using this method. Some say you can leave eggs in the covered saucepan for up to 15 or 20 minutes and they will still come out OK. I've never left them in that long.
Next, fill a bowl or container with cold water. Carefully drain the hot water from the saucepan and gently move the eggs into the container of cold water. Leave the eggs in the cold water for about 5 to 10 minutes, allowing them to cool down. The cold water stops the eggs from cooking and also allows some space to form between the egg and the shell. This makes them easier to peel later.
Tap each egg on the edge of the bowl or container and then roll it on a hard surface like the counter or tabletop. This rolling breaks the egg shell completely allowing you to peel away the shell form the hard-boiled egg. As you're peeling each hard-boiled egg, repeatedly dip the egg in the cold water to remove any shell fragments.
MKayo's Spicy Deviled Eggs
- one dozen fresh eggs (farm fresh if possible), hard-boiled, peeled
- 1/3 cup mayonnaise, (I use Hellmans® brand)
- 2 teaspoons Honey or Dijon Mustard, (Type of mustard determines final flavor)
- 2 tablespoons finely minced onion
- 1 teaspoon Tabasco sauce, (Use less if this is too spicy)
- Sallt and pepper to taste, (Add more kick by using spicy red and black pepper)
Easy Prep Instructions
- Lengthwise, cut the cool hard-boiled eggs in halves using a sharp knife.
- Carefully remove the hard-boiled yolks form the egg white halves.
- Position the empty egg white halves onto a serving platter. You should have 24 open egg white halves.
- Place the hard-boiled egg yolks into a bowl. Using a fork, mash the yolks together. Add mayonnaise, mustard, onions and tabasco sauce and mix all together.
- Using a spoon, carefully add the yolk mixture to the open egg white halves. You can also use a cake decorating tip to add some beautiful texture to the yolk mixture. Finally, add a sprinkle of Parpika.
|Serving size: 1 deviled egg (half)|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 1 g||5%|
|Carbohydrates 1 g|
|Protein 3 g||6%|
|Cholesterol 107 mg||36%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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