How to Easily Make Hard-Boiled Eggs
You know, I'm embarrassed to admit that I only learned how to boil eggs about 10 years ago.
I remember buying my first house, finally having a large kitchen to cook in, and a dining room to serve guests in, and realizing, when asked to make my mom's deviled eggs, that I didn't know how to boil eggs. lol
Let's just say that at this time, I have made my fair share of delicious Easy Peasy Creamy Deviled Eggs, along with making hard-boiled eggs for many other reasons.
Of all the foods to eat, you simply can't go wrong with eggs. They are packed with tons of amazing nutrients.
Nutritional Benefit of Eggs
Eggs are a nutrient-rich, natural, whole food. These little gold mines are chock full of wonderful and important vitamins and nutrients that every human needs to stay healthy. Most importantly, eggs have long been recognized as a unique source of high-quality protein.
Just one little egg can have more protein than many other protein sources available. This also means that eating too many of them can be bad for your health and hard for your heart. lol
All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Folic acid is one of the nutrients that women trying to get pregnant, and those already carrying a child or breastfeeding, need the most.
Eggs are also a very good source of both selenium and iodine, which are nutrients that can be very difficult to find in other foods. Finally, just about all egg yolks contain critical omega-3 fats, which can provide significant amounts of anti-inflammatory fats.
The mineral content of eggs deserves special mention here, not because eggs are a rich source of most minerals, but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods. (WHFoods)
Let's learn how to make these nutrient treasures on your own!!
Cook Time
Ingredients
- Large eggs, any size, any color, any number
- Enough water to cover your eggs
- pinch salt
Instructions
- Fill a small soup pot at least halfway with water.
- You will want enough water to cover your eggs throughout the boiling process.
- Add a pinch of salt to your water.
- Cover your pot and set your stove temperature to high heat.
- Bring your water to a rapid boil.
- When your water is boiling, it is time to add in your eggs.
- Because the water is so hot, I've been burned and have dropped and broken the eggs. Therefore, I use salad tongs to gently add each of my eggs to the water.
- Boil on high heat for at least 20 minutes. If necessary, cover your pot to keep the splashing to a minimum.
- Just before your eggs are finished, fill a large mixing bowl with ice and set it near the sink.
- You will need it immediately and will want to have it on hand. You'll see why in a little bit.
- When your eggs are finished, pour the boiling water in the pot into the sink without disturbing your eggs.
- Immediately fill your pot with the ice you have ready.
- Then fill your pot with cold water.
- I even went and got another bowl of ice and filled my pot to the brim with it.
- Leave it for at least 30 minutes in its ice bath, but I suggest an hour.
- The ice and cold water are separating the cooked eggs from their shells. If done correctly, the shells will practically fall off and be super easy to remove.
- After an hour, pour out the cold water and ice.
- One at a time, break each of your eggs on the side of the sink, making sure to crack the shells all the way around, making them even easier to remove.
- Hold your eggs underneath a stream of water while removing the shells.
- They should each come off in one piece. That's the purpose of the ice.
- When finished, refrigerate your eggs in a sealed container until you are ready to eat them.
- They will likely only last a week or so.
- Enjoy!!
- Yummy! Yummy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 hard-boiled egg | |
| Calories | 78 |
| Calories from Fat | 45 |
| % Daily Value * | |
| Fat 5 g | 8% |
| Saturated fat 2 g | 10% |
| Unsaturated fat 3 g | |
| Carbohydrates 1 g | |
| Sugar 1 g | |
| Fiber 0 g | |
| Protein 6 g | 12% |
| Cholesterol 187 mg | 62% |
| Sodium 62 mg | 3% |
| * 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. | |
Personal Review
I learned the ice bath trick from my mom when I learned how to boil eggs. I had to try it out a few times before I actually mastered it though.
It's success depends on your eggs been boiled for long enough in rapidly boiling water, being covered in water through the cooking process, and been cooled down quick enough for long enough for the eggs to let go of their shells.
I've tried putting the eggs in first, I've tried boiling for longer, I've tried just cooling down in water, and just cooling for 10-20 minutes. None of these options worked right.
Instead of beautiful boiled eggs (which are especially critical for beautiful deviled eggs), I would end up with messy egg whites that had huge chunks taken out of them because the shells just wouldn't come off.
I think we've all been there!
With this tried and true, perfected method, you should have beautiful boiled eggs every time, as long as you follow my directions to the tee.
Good luck! I'd be glad to help if you're still struggling!
Quick Poll
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© 2014 Victoria Van Ness
