How to Perfectly Hard Boil an Egg

Easter is a-comin’ and it’s almost time to start coloring Easter eggs!  But before you start dying, you have to get boiling!  Hard boiling eggs can be tricky sometimes.  You never know when you may end up with an uncooked or grey-green yolk.  We’ll fill you in on the secret to perfect hard-boiled eggs after the jump!

Here’s what you need to do:

1. Remove desired number of eggs from the refrigerator and let them sit at room temperature for about 15 minutes.

2. Gently place the eggs in a saucepan.

3. Run cold tap water into the saucepan until the water is about 1 inch (3 centimeters) above the eggs.

4. Put the saucepan on a stove and cook over medium heat until the water starts to boil. Covering the pan will lead to a quicker boil. Then reduce the heat to low and remove the cover from the pan.

5. Simmer for 10 to 15 minutes.

6. Remove the egg with a spoon or ladle and let it cool slowly. If you want it cool more quickly, run cold water over it. If you are hard-boiling several eggs, carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch and let them sit in the water for 2-5 minutes.

Now that you have beautifully boiled eggs, it’s time to decorate them!  Find out how to tie-dye your Easter eggs here or click here to learn how to make a rainbow of different colors using your basic dyes.

When Easter is over and you have plenty of hard boiled eggs to eat, trying making these delish recipes!
Creamed Eggs on Toast
Smoked Salmon and Egg Salad
Deviled Eggs and Ham
Avocado Angel Eggs

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  • Korina Petersen

    Cooking is a lot of fun, easter is here and it should be celebrated with lots of good foods and family get together.

  • http://ChewonThat Jane Tebary

    Thanks for the tips on boiling eggs!! In the past I have distroyed more eggs not doing it properly. The shell always seems to stick to the egg. I am hoping your method will produce better results. I adore deviled eggs and am going to make them for Sunday dinner. Thanks again

    Jane Tebary

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