How To Make the Perfect Hard-Boiled Egg (3 Quick Steps)

Photo Credit: Serious Eats

It may seem simple, but I actually think that making hard-boiled eggs -really good hardboiled eggs- is hard! I usually don’t make my Cobb salads with hard-boiled eggs, but got a special request from my fiance to add them in this weekend. Here are the basics to making the perfect hard-boiled egg:

1. Place eggs in a pot of room-temperature water and bring to a boil. 

You don’t want to boil the water first because then the whites of the eggs will cook up long before the yolk is cooked through. This will give you soft eggs (opaque whites with a runny yolk). Soft eggs have their place, but we’re learning how to make hard-boiled eggs here! So start at room temperature and bring everything to a boil slowly & together.

2. Once eggs come to a boil, turn off heat & let the eggs sit in the hot water for 10-12mins. 

This will give the egg yolks a chance to fully cook through and slow down the cooking process of the whites. You want to be careful not to leave the eggs in for longer than 10-12mins though, otherwise the yolks will overcook and you’ll get that green ring around them- definitely not yummy!

3. After the 10-12mins have lapsed, pour out the hot water, run eggs under cold water & peel.

Peeling your eggs under cold running water will make it a lot easier for the shell to peel off and for you not to burn yourself! Also, when you’re peeling the egg, you’ll probably notice that just under the shell there is a thin slippery film that kind of slides right off of the egg white (if you’re careful). The running water can help expose this film & ease the process!

So there you have it- hard-boiled eggs de-mystified! Hopefully yours will look and taste as yummy as mine did! 😉 -CFC

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About ChicFitChef

My "deserted island" checklist: a BCBG dress, a healthy & diabetic-friendly meal and a few workout DVDs. ;-)
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9 Responses to How To Make the Perfect Hard-Boiled Egg (3 Quick Steps)

  1. I used to overcook my eggs by forgetting them boiling on the stove, but then I tried this method of turning off the heat and just let them sit and they’ve been turning out perfect every time 🙂

  2. Lindsberry says:

    I never knew thats why those green rings would form! Great advice! I love a soft boiled egg though! Lets have a post about those!

  3. merarysoto says:

    also post boiling about 6 eggs for the week. I take a crayola marker (not sharpie) and put dates on them.. They can last in fridge a week post boil. Saves times, forces me to eat protein.

  4. Karista says:

    Excellent post! I’m sharing on my FB page 🙂

  5. Pingback: Review of Jamie Eason’s LiveFit 12-Week Trainer (Week 2) | ChicFitChef™

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