Thursday, November 08, 2007

Hard Boiled Eggs

Okay, I admit it I have a problem making hard boiled eggs. Well, maybe I should say did have. My issue has been two fold, either the yolk wasn't completely done when I cut into the egg or it was so done that it was starting to turn gray. According to Martha this is how to make the perfect hard boiled egg.

Place eggs in pan. Cover with 1 in of water and cover pan. Bring slowly to a boil over medium heat. Turn off burner and let eggs sit for 12 minutes. Remove to ice water.

That is it! For so many years I have messed this up and look how easy they are to make. I guess maybe I should have looked up the directions before now. Oh well, live and learn. Now I am off to make egg salad. Yum!


  1. That's funny! I did the same thing for soooo long! I guess it didn't matter to me much because my mom made them the same way when I was growing up. ;0)
    Since making them like yours, they are much prettier!

  2. I make many, many boiled eggs because due to Joshua's weight issues I have to give him 1 hard boiled egg a day. I've always put them in the pot with water - turn the stove on high and cook for 16 minutes and they are always perfect. I don't know if that is any easier...but it's worth a try.

  3. The first few years I was married I had the hardest time peeling hard-cooked eggs. I eventually got the hang of it. :)
    Mrs. C

  4. I don't have too much trouble with hard-boiled eggs, but I can't fry an egg to save my life!!! It's funny because they say that if you can fry an egg you can cook anything...I cook almost anything and can't fry an egg.hahaha

  5. This post was so funny. I took great joy in finally making great hard boiled eggs! Rachel Ray uses a similar method and it works great. By the way, little trick for peeling. If you use really fresh eggs the shell will stick. Let the eggs sit in the refrigerator for at least a week before hard boiling them.


  6. My method is very similar. I would bring them to a boil, turn off the stove, and let them sit for 15 minutes. This worked perfectly on an electric stove. With my gas stove, I put on the lowest setting after it comes to a boil. The egg is perfectly cooked through without that ring around the yolk.

    My big problem was always peeling the eggs. I finally solved that one with a tip I read/saw/heard somewhere. After I drain the hot water, I swirl the pan for a few minutes letting the eggs crash into each other and the side of the pan. Then I fill the pan with cold water and let them sit until they're cool enough to handle. The water gets under the smashed up shells and they slip right off.


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