Tuesday, June 28, 2011
Perfect Hard Boiled Eggs...Finally!
This post isn't timely for Easter... but maybe if you'll be taking a potato salad or egg salad to summer picnic it might help. For years I have fought with hard boiled eggs. I've figured out to cook them quite perfectly so the yolks weren't green... but peeling the eggs, that has been an issue for years. How could I cook them so that the shells weren't hard to take off?--ALL the time. I looked all over the internet for tips. Some say to rinse the eggs in cold water after cooking, others say not to; to let them cool on their own. Some say to boil them in vinegar and salt water. Some say to poke a hole in the eggs with a pin before boiling. Well, I've tried most of these tips and none were completely fool-proof for me. I NEED fool-proof.
So, this last Easter I turned to my Facebook friends, asking them for their fool-proof method. One friend gave me a new suggestion I had not yet come across in all my looking. She said that she has always removed the eggs from the fridge about 2 or 3 hours before she cooks them so they come to room temperature. Then, she cooks them like usual.
Now, room temperature eggs. That was one thing no one had ever suggested. Apparently, it was the silver bullet for me. So now, here's my fool proof hard boiled egg cooking method:
Perfect Hard Boiled Eggs
1. Remove eggs from the fridge 2-3 hours before cooking them so they can come to room temperature.
2. Place eggs in a sauce pan of water (also at room temperature). Bring the water to a boil on high heat.
3. Once water has come to a boil, turn off the heat, place a lid on the sauce pan and set a timer for 15 minutes.
4. After 15 minutes, remove eggs from water. Allow eggs to cool to room temperature. (I like to let my eggs cool in a colander in the sink.)
5. Peel eggs!
Now, how come I never thought to ask my Mom about this?