Cooking the perfect hard boiled egg can be daunting. You never can tell what's going on beneath those creamy white shells until you break them open. I used to wing it and usually ended up with slightly grey, dry, and altogether unappetizing yolks. A couple of years ago I started following the recipe for Perfect Hard Boiled Eggs in the back of Martha Stewart's, Everyday Food: Great Food Fast cookbook and my eggs have been, well, perfect ever since! The most important thing I have learned about hard boiling eggs is that they don't take long to cook at all. Set a timer, trust the recipe, and you will have delicious hard boiled eggs just in time for Easter. Here's how to get the Perfect Hard Boiled Egg…
photo by Leah Bergman
Perfect Hard Boiled Eggs- Everyday Food: Great Food Fast
1. In a large pot add eggs and cover with cool water. Make sure eggs are not crowded. Water should be about 1" above eggs.
2. Over medium-high heat bring water to a boil.
3. Immediately remove from heat, cover with lid and let sit for 12 minutes. *Set a timer!
4. Carefully remove eggs to an ice water bath and allow to cool.
5. Refrigerate for up to 5 days unpeeled.
Jacquelyn says
AMAZING. I always mess these up. I never even THOUGHT to use a recipe. Thank you mi lady
Planning for Paris says
Love this! I always mess up hard boiled eggs... thanks for sharing!
Cindy says
Tried this recipe twice and the eggs were delicious and the yolks were pure yellow! However, they were almost impossible to peel...the shell either came off in microscopic pieces, or you took a large chunk of the egg white with the shell. What am I doing wrong??
Melinda says
Hi Leah--I have a question: do you put your eggs in at room temperature or is it okay to put them in straight from the fridge? Thanks! 🙂
Heather says
Thank you for making a moms life a little easier...:)
Jeremy says
The hard to peel problem is related to eggs that are too fresh. Buy your eggs about five days before you want to boil them. Then they peel so much easier.
Leah Bergman says
Great tip!