How to make hard boiled eggs? The secret is using old eggs, not so old that they’re past their “use by” date, but the closer it is to that date, the easier it will be to peel the cooked eggs.
Peeling hard boiled eggs is one of those theoretically easy tasks that can easily go wrong, and when it does, you’re left with ugly, deformed eggs, big chunks of the whites coming off as you try to peel them.
The Internet is filled with methods and tips for making perfect hard-boiled eggs. Although I still end up with the occasional misshapen eggs, for the most part, I have found that this is the method that works best for me:
- 12 large eggs, not fresh
- Remove the eggs from the fridge.
- Bring a medium pot of water to a boil. carefully lower the eggs into the boiling water.
- Bring back to a boil, allow the eggs to boil for 1 minute, then turn the heat off, cover the pot and set your timer for 10 minutes.
- Drain the hot water from the pot, and fill it with running cold water. Allow the cold water to run over the eggs for a minute or so.
- Peel the eggs immediately, under cold running water.
- Alternatively, transfer the eggs to a plate and place them in the fridge for at least 2 hours.
- When completely cold, gently crack the eggs, then peel them.
Once in while, despite all your efforts, your hard boiled eggs will be impossible to peel. Turn those into a yummy egg salad.
Many thanks to The Food Lab for this amazing guide for perfect hard boiled eggs.