Hard boiled eggs are great to have cooked in your refrigerator. You can add them to a salad, make a quick sandwich, slice on top of an Asian rice dish at dinner, or pair with a vegetable or fruit for a quick and healthy snack.
But something I hear all the time is that hard boiled eggs can be a pain to cook properly. Something that seems so easy and should be so easy is sometimes so hard.
If you have ever made hard boiled eggs and they are impossible to peel, grayish around the yolk, or even worse; undercooked then keep reading!
I am here to finally give you a no-fail method to get your eggs perfectly hard boiled every time!
Start with one dozen large eggs. Brown or White – it doesn’t really matter. Shell color is just an indicator of breed and doesn’t impact egg quality, nutrition, or flavor. What does matter is how fresh your eggs are.
The fresher they are, the harder they will be to peel. To avoid a peeling disaster, let your eggs sit in the refrigerator for 4 to 7 days before you hard boil them. As the eggs age, the carbon dioxide in the albumin releases which reduces the acidity and makes peeling much easier!
Place the eggs in a single layer in a pot and add in cold water until eggs are submerged and there is approximately one to two inches of water over them. Do NOT add eggs into a pot of cold water as this can shock the eggs and cause cracking. By adding the eggs first, then the water, you allow the eggs to gradually come to temperature as the pot fills. Add in one tablespoon of white vinegar.
Bring to a boil over a medium-high heat. As soon as the water reaches a full rolling boil, remove the pan from the heat, cover, and set a timer for fifteen minutes.
Drain eggs and run cold water over them or submerge into an ice bath. Peel immediately and refrigerate for up to one week.
