There’s something simple and summery about the perfect deviled eggs or an egg salad sandwich with sliced homegrown tomatoes. These can be a savory and satisfying treat. Eggs are often fried, scrambled with cheese, or seasoned beyond recognition, which can make people forget just how delicious and undeniably healthy they can be. While it’s important not to eat too many eggs, rich, natural farm-fresh eggs offer something that no yolk substitutes can: simplicity and taste! The best part is that eggs are easy to cook—if you follow these simple tips on how to make hard-boiled eggs.
Quick Tips on How to Make the Perfect Hard-Boiled Eggs
- The most annoying part of making hard-boiled eggs is trying to peel them once they’re cooked. Sometimes the shells pull away from the whites easily, and other times it feels like the whole egg is glued together. To avoid the mess, it’s best to use eggs that are at least 5 days old. Check the date to ensure they’re still good, but don’t use them fresh from the store or farm. If you’ve boiled a batch of eggs that are stubborn to peel, try placing them in the fridge for a day or two before peeling. You might have to wait for your egg salad, but at least you won’t be crunching on shells.
- The next step is to place the eggs in a single layer in your pot and cover them with 1-2 inches of cold water. Always start with cold water. Turn the burner to high and wait for the water to begin boiling. Once it’s boiling heavily, remove the pot from the stove for a minute and reduce the heat to low. Boiling them too hard can cause the eggs to crack and leak. It’s advised to add a teaspoon of vinegar and a dash of salt to the water to help prevent the shells from cracking during cooking.
- The third step is to return the pot to the burner on low heat and allow the eggs to simmer for one minute. This is the part where many people go wrong. Letting the eggs cook longer than 1 minute can result in chalky, cracked, and difficult-to-peel eggs. Turn off the flame and cover the pot with a lid. The lid will hold in the heat, and the eggs will continue to cook at a slow pace. This phase typically takes 10-12 minutes. After the allotted time, remove one egg and check it for doneness. If you’re busy, leaving them in the pot won’t overcook them.
- The last step is to strain the eggs with cold water or place them on ice. You can use any method you prefer—whether it’s a basket strainer or simply refilling the pot with cold water. This cooling period helps the shell separate from the egg white, ensuring perfect hard-boiled eggs every time. Now you’re ready to create all those wonderful summertime dishes you crave, with flawless, perfectly shelled eggs every time. Now that you know the best way to make hard-boiled eggs, there are no excuses!
- If you plan to store the eggs, keep them in the refrigerator. Keep them covered to prevent the eggs’ odor from seeping onto other foods, and be sure to eat them within 5 days of cooking. After that, they should be discarded. Unused eggs, shell and all, are great for adding to your compost pile!
You may think that learning how to make hard-boiled eggs is a no-brainer cooking essential that every cook knows. However, many experienced chefs have had to toss a whole dozen overcooked, sulfurous eggs in the trash because they were boiled too long. This method is the best way to ensure they are cooked to perfection and peel easily.