I’m a huge supporter of deviled eggs and egg salad. If they had fan groups I’d probably be the president. So I’ve made my fair share of hard boiled eggs in my days, and I’ve experienced it all. The grayish overcooked eggs, the runny undercooked eggs, the ones who refuse to part from their shell, having to re-boil a pot of water because your eggs are underdone and ending up one egg short from checking them too soon. I’ve tried boiling, baking and egg boiling machines. I’ve tried random contradicting tips and tricks from Pinterest. Seriously, I’ve been through like 537 chicken generations worth of eggs.
After all that, I have finally figured out the formula for the PERFECT hard boiled egg. It’s simple. It takes some patience. It requires more cook time than you’d think it would. But it works! And it makes beautifully hard boiled eggs every time that are easy to peel and perfectly yellow.
The formula is this: Boil water. Add eggs. Wait. Enjoy perfect eggs.
It’s that simple! But here’s the catch, you have to be patient (it’s a virtue even in the kitchen!)
So to make the perfectly hard boiled egg…
- First bring a large pot of water to a full boil. Full. Don’t be antsy like me and add them in too early or you’ll end up having to boil water again…
- Once the water is at a full rumble, add in desired amount of eggs. I add mine in directly from the fridge. A few may crack open but they still turn out perfect. You could let the eggs relax at room temperature first, if you wish.
- Wait 17 minutes. Exactly 17 minutes. To me this seemed soooo long to wait for one of my favorite snacks but I’ve got this down to a science now. 17 minutes.
- Remove from heat, immediately dump hot water and rinse eggs in cold water until they are cool enough to handle.
- Peel and enjoy! 🙂
I love eating hard boiled eggs while they’re still warm as a snack with a little pepper and ketchup. Is that weird? It’s probably weird. But I like to think I’m not alone in this?!