I’ve featured eggs as the food of the month before but it only seems appropriate to discuss them again with Easter this Sunday. So, how do you make the perfect hard boiled egg? Well, that depends on how you like to eat them.
Hard Boiled Eggs -Cold water Method
Since I learned how to make hard boiled eggs I’ve always made them with the cold water method. You take as many eggs as you want to boil, put them in a pot, fill the pot with water to cover them then turn the stove on and bring the water to a boil. Once the water is boiling, turn the stove off and cover and let sit until your desired preference (for me it’s 8 minutes). Most people overcook their hard boiled eggs so let me help by showing you how long to leave an egg in the water to meet your hard boiled egg eating needs. Here are the description of each cook time per epicurious and also a chart if you are more of a visual learner.
- 4 minutes: eat-it-with-a-spoon-out-of-the-shell soft
- 5 minutes: firm white, runny yolk
- 6 minutes: nice and gooey yolk, starting to set
- 8 minutes: fully set yolk, but still sort of gooey and golden (my favorite)
- 10 minutes: firmer pale yolk, a bit soft in the middle
- 12 minutes: almost completely hard-boiled yolk, with a touch of golden goo still in the middle
- 14 minutes: completely hard-boiled crumbly dry pale yolk
I read an interesting article on epicurious of two people who compared the hot method to the cold method and they claimed the hot method allowed easier peeling after. See the article here for the details.
Hard Boiled Egg-Hot Method
Bring the water to a boil THEN add the eggs, cover and let sit in the water for the same amount of time as above.
Now lets discuss just how long you have to eat all those pretty eggs in your fridge next week.
This is a common question and important one for food safety and taste. I recommend eating them all within 6-7 days of cooking when they have been stored in the fridge. They are a great source of protein and pack a ton of vitamins and minerals. Try having them for breakfast, as a snack, on a salad or use your leftover colored eggs to make egg salad.
Lastly, what helps make an egg easier to peel?
Searching on pinterest I found a lot of things people claimed you can add to the water to make them peel easier. I haven’t tried any of the ways listed. When it’s okay to have a little crack (not when you are planning to decorate them) I recommend taking the eggs out of the hot water at your desired time and putting them in an ice bath. Once in the ice bath lightly tap them on the side of the bowl or against each other to let some of the cold water get between the shell and the egg for easy peeling. Once cooled you can store them in the refrigerator.