Perfect Hard-Boiled Eggs
-by Whiskey Beard
Easter is approaching and you need to boil and decorate eggs…or you’re like me and really don’t need a holiday and just love a good hard-boiled egg! Either way, here’s my take on how to go this right, IE: no cracks, overcooking, under-cooking, green slime, sulfur nightmares and it’s all easy to peel.
Takes about 25-30 minutes per batch. That’s from stove on to egg in mouth. (Which most ‘perfect’ egg recipes tend to overlook.) Timely…but the results are worth it.
Recipe: Perfect Hard Boiled Eggs
To begin, use a medium to large stock pot with a sturdy bottom. Place your eggs in the pot in a single layer, you can crowd the pot if you want, just make sure it’s one layer. Add in enough cold water to cover the eggs by one inch and THEN turn the heat on high. By starting with cold water, the heat will slowly rise and gently cook the eggs. If you have some time to kill…watch the water boil. It’s actually quite soothing and cool to see the water simmer then release steam and then begin to boil. (say what you want…I thought it was cool!) This will take 10-15 minutes depending on how crowded the pan is. DO NOT COVER TO INCREASE TEMPERATURE. Let it take its time and do its thing, remember you wanted perfect eggs, not half-assed ones.
As soon as the water gets to a rapid boil, cover and drop the temperature to low. About as low as you can set it and have heat. Set a timer for 9 minutes and walk away. Ehhh, go away.
When the timer goes off, use a ladle or strainer or something and remove the eggs to an ice bath to drop the temperature. This will do two things, first it will stop the cooking process and keep the eggs from over-cooking. Second, when things heat they expand, when they cool, they contract. This will help the egg separate from the shell easier, thus peeling easier. Let them sit in the ice bath for 5 – 10 minutes. You’ll need enough ice and water to completely submerge the eggs and cool them.
Once your eggs are cool to the touch, it’s time to crack them open. For the perfect peel, firmly crack the egg on each end twice. Hard enough to crack the shell, but don’t go smooshing the egg. Then, lay the egg on its side and firmly roll it back and forth. This should crack the rest of the shell. The shell should peel off in one or two pieces after this.
Break open your egg and voila, perfect eggs! Soft whites, fully cooked yolks with no slimy green coating, easy to peel and no lost soldiers in the pot. Sprinkle with a pinch of salt and enjoy! Store what you’re not eating in an air tight container till ready to eat or decorate!