Perfect Hard-Boiled Eggs
Ingredients
- 6 eggs (or any quantity)
- Cold water
Step-by-Step Instructions
- Place eggs in a single layer in a saucepan. Use enough cold water to cover the eggs one inch deep.
- Bring water to a rolling boil over high heat. Once boiling, turn down the heat to medium-low and simmer for 10 minutes.
- While eggs cook, prepare a bowl of ice water. When time is up, immediately plunge the eggs into the cold water to stop the cooking process. Let sit for at least 10-15 minutes.
- To peel, rap the egg a couple of times on a hard surface then roll around in your hands to loosen the shell. The shell will pop right off.
Common Problems and Solutions
Q: Why do my hard-boiled eggs have a green ring around the yolk?
A: The green ring is caused by overcooking. It's a harmless chemical reaction between the iron in the yolk and sulfur in the white. Stick to the 10-minute simmer time and plunge immediately into ice water to prevent this.
Q: Why are my eggs so hard to peel?
A: Very fresh eggs are harder to peel because the membrane clings tightly to the shell. Use eggs that are at least a week old, and make sure to cool them completely in ice water before peeling. The shock of cold water helps separate the membrane from the egg white.
Q: Can I make more than 6 eggs at a time?
A: Absolutely! Just use a larger pot and make sure the eggs are in a single layer with at least an inch of water covering them. The cooking time stays the same.
Tips and Techniques
For easier peeling, add a teaspoon of baking soda or a tablespoon of vinegar to the cooking water—this helps break down the shell membrane. Store unpeeled hard-boiled eggs in the refrigerator for up to one week.
Equipment Needed
- Medium saucepan with lid
- Bowl for ice water
- Slotted spoon or tongs
