Few things are as versatile and yet basic as hard-boiled eggs.  Egg salad, deviled eggs, sliced on a bed of greens, or eaten with a sprinkling of salt and pepper – The hard-boiled egg is a champ!  Packed with protein and flavor, eggs, although  the victim of bad press in the past, are very good for you.  One of the world’s near-perfect foods.

As basic as a boiled egg may be, most of the people I know have a very difficult time cooking them properly.  They tend to be either over-done – with a gray- green ring around the yolk – or underdone and runny in the center.

This method is the only one I use – because it is foolproof!  If you have extra-large or jumbo eggs, you will want to let the eggs sit for 2-3 minutes longer, but for most every size, this method and it’s timing is just right.  The eggs in this picture, although different sizes, were cooked at the same time – with perfect results.  I also let the eggs come to room temperature – or close to it – before I cook them.

The eggs here at the Homestead are very fresh!  The hardest part of making these eggs for me, is finding an egg that is old enough to boil!  If you use farm fresh eggs, you will need to let them age in the refrigerator for a week to ten days before you boil them.  When eggs are very fresh, the protective membrane that lines the inside of the shell is very strong.  As the eggs age, the membrane begins to release from the inside of the shell.  This will make it much easier to peel the cooked eggs.  Otherwise, you end up with an egg that is nearly impossible to peel!

With the onset of spring, eggs will be at their best.  And – boiled eggs, whether eaten as a snack, or colored for the annual egg hunt – are going to be on your to-do list – aren’t they!

Try this method – you won’t be disappointed!

Kathy

How to Cook the Perfect Hard-Boiled Eggs

The Perfect Hard-Boiled Egg. If you follow these instructions, you will have eggs with bright yellow centers- perfectly cooked. None of those dark gray/green rings around the yolk from over-cooking!

Print Recipe Pin Recipe

Cook Time 1 minute min

Total Time 13 minutes mins

Servings 12 eggs

Ingredients

  

• 1 dozen Eggs - farm fresh if possible! If they are truly farm fresh, let them age in the fridge for a week to ten days before boiling them.

Instructions

 

• Place eggs in a single layer in a heavy-bottomed saucepan. Do not add more eggs than a single layer or they will not produce the perfect egg.
• Cover the eggs with water, making sure that the water covers the eggs by 1 – 2 inches.
• Place the saucepan over medium to medium-high heat and bring to a boil.
• Boil, uncovered, for 1 minute.
• Cover the pan, remove from heat and let stand for 12 minutes.
• Remove the eggs from the hot water and plunge into a bowl of ice water to stop the cooking. Allow the eggs to cool.
• To peel the eggs, simply tap them on a hard surface and carefully peel away the shell.
• If they seem hard to peel, try peeling them under a slight stream of cold water. It helps to separate the membrane from the egg.
• Peeled eggs can be stored in the refrigerator in an airtight container for 5 days.
• If your eggs are too fresh, they will be difficult to peel. If this is the case, place the unpeeled eggs in an airtight container and let them sit in the fridge for 3-5 days. Then, try peeling again.

Notes

If you are using farm fresh eggs, let them age in the refrigerator for 5-10 days before boiling – it will make them so much easier to peel! You can also use ¼ to ½ teaspoon of baking soda to the water as you cook them. This will cause your eggs to have more of a smell when cooked, but will make them easier to peel.

Peeled hard-boiled eggs can be stored in the refrigerator for about a week by placing them in a bowl of cold water to cover (you will need to change the water daily) - or in an air-tight container (without water) - covering the eggs with damp paper towels before sealing.

Unpeeled hard-boiled eggs - still in their shells - can be safely stored in the refrigerator for 2 to 3 weeks.  Be sure to mark the shells.

To center the yolks perfectly - in anticipation of making deviled eggs, scotch eggs. . . Place a rubber band around a carton of eggs and set the carton on it's side - in the refrigerator - for 24 hours before boiling them.  The yolks will be centered!

It is not safe to leave hard-boiled eggs - including those in their shells - out at room temperature for long.  If they need to be out of the refrigerator, keep them cool while they are being served.  If they have been out long, toss them.