People often joke that someone can’t even boil an egg. While that’s not always the case, and you could do it, most people just don’t know how to do it properly. Once you learn how to hard boil eggs, you’ll always keep a few on hand for weekday lunches, for a dash of protein in quick salads for dinner, and for that surprise batch of deviled eggs for when company unexpectedly drops in (our Pimento Cheese Deviled Eggs are perfect for that). So if you’re wondering how to make hard boiled eggs, this is a basic recipe, but it still requires a little technique to master it.
If you want a hard boiled egg with a perfectly yellow yolks and not rubbery whites, it is important to not overcook your eggs. This method of bringing to a boil, covering and walking away for a while allows you to shock the eggs into submission by putting them to soak in an ice bath before peeling them, drying them and either eating, cooking with or storing them for later.
Salt and vinegar are added to the pot, not to improve flavor, but so they easy to peel and make cracks less frequent. Give this method a try and you will end up with perfect hard boiled eggs any time.
Ingredients and Supplies:
Pot with lid
6-12 large eggs (More or less could change cook time)
2 tsp vinegar
1/2 tsp salt
Place eggs in a single layer in a large pot or deep, large saucepan. Using cold running water, cover fresh eggs with about an inch of water in the pot. Add the vinegar and salt to the water. This does not effect the flavor, but they make the eggs easier to peel and prevents the shells from cracking.
Bring the eggs to full rolling boil over high heat. Turn off the heat. Cover for 12-15 minutes. The cooking time will vary on how firm you like your hard-boiled yolks. If making double batches, test one for doneness, and if not to your liking, keep the others in the hot water for another 2-3 minutes.
Remove the eggs and put into a large bowl of ice water or cold water for a few minutes. With this trick, the eggs peel with a snap! It also helps avoid the dreaded green ring of green yolk where it meets the eggs. Dry with a tea towel or paper towel, and store in covered container.
They keep in good shape for 5 days. Longer than that may be risky, and they will definitely be less than delicious. Eat the eggs on top of avocado toast, or sprinkled with salt and pepper. Use them in easy recipes like Ham and Egg Salad Sandwiches to last through the week, or adding them to Texas Potato Salad. The egg recipes are endless!
Ready to venture into the world soft boiled eggs? Check out this guide on how to find the perfect consistency of boiled eggs.