How to Make Hard Boiled Eggs
Making the perfect hard boiled eggs seems like a pretty easy thing to do, right? Well yes, if you’ve already done it around hundred times. But if it went bad for just one time, you’re losing your enthusiasm and you’re getting suspicious about your skills. We all have different tastes and that means we all boil eggs differently. Some like them soft-boiled, others hard-boiled. Keep in mind that the perfect hard boiled eggs won’t have any green ring around the yolk. Achieving this is actually quite easy.
The classic method involves covering the eggs with cold water, bring it to a boil and then the eggs are cooking by themselves while taken off the heat. For a softer yolk, you can always take the eggs out of the hot water a little bit earlier.
Tip about peeling the eggs:
some might give you an advice to use old eggs so you can peel them more easily. The reason for this is because old eggs are losing the moisture in their shell. But I don’t like the idea of the whites changing their pH to high, which is also a case with the old eggs. Instead, I would recommend choosing farm-fresh eggs and putting few teaspoons baking soda in the water before boiling. Let the miracle work for itself. The shell will come off in one piece and your eggs will be perfect for the party.
This is how I do it. For perfect hard-boiled eggs you’ll need:
-6 large eggs (or less)
Instructions How to Make Hard Boiled Eggs:
–Put the eggs into a saucepan. Make sure you put them in a single layer.
-Fill the pan with cold water covering them by an inch or two.
-Add 3 teaspoons baking soda into the saucepan.
-The pan should be uncovered, otherwise the eggs will crack.
-Put the pan on high heat and bring the water to a full rolling boil.
-Turn off the heat, cover the pan and keep it on the hot burner and let sit like that.
-Set the timer. How long? It depends on whether you want the eggs to be soft-boiled or hard-boiled:
3 minutes for runny soft-boiled eggs
4 minutes for less runny soft-boiled eggs
6 minutes for firm soft-boiled eggs
10 minutes for firm but still creamy hard-boiled eggs
15 minutes for very firm hard-boiled eggs
After the time is up, remove the eggs from the saucepan and crack the shell in few places. This way the water will seep under the shell and it will cool down the egg faster making it easier to peel.
Place the eggs in a bowl of ice water or simply put the bowl under cold running water for a minute.
Peel them. Because you’ve put baking soda in the pan the shell will come out in one piece. That’s really making the peeling easy and the peeled eggs will look perfect.
Serve them the way you want, like deviled eggs, in a salad or with a pinch of salt and black pepper.
By cooking the eggs this way, you don’t have to be afraid that you’ll over-cook them and you’ll surely avoid that sulphuric taste. Even if you let them sit for 15 to 18 minutes in the pan, they won’t over-cook. Regarding the storage, boiled eggs should be stored unpeeled, in a covered container into the fridge. Why in a container? Because they can release odors.
They can be stored like this 5-7 days.