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| Eggs, hard boiled perfectly, with pure yellow yolks and not a trace of green on the edges. |
Perfect Boiled Eggs
Perfect boiled eggs seem elusive to some, and everybody seems to have their own way of boiling eggs. This is mine. This method generally produces a pretty yellow yolk with no green edges, though it does often depend on the type of egg and how fresh they are. Honestly sometimes its just hit and miss, but I have success with this method. I don't add vinegar. I don't add salt. Oh it for some reason, it seems brown eggs are just more stubborn peelers, so if you're making deviled eggs, buy the regular white eggs and buy them early so they have time to sit. Super fresh eggs never seem to want to peel well.If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
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Recipe: Perfect Boiled Eggs
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: As many as you make!
Ingredients
Instructions
- Eggs
- Water to cover plus an inch
- Splash of white vinegar
Place eggs in an appropriate size sauce pan so that they are crowded with little room to move around. This will help to alleviate them bumping together and cracking.
Cover the eggs with water and add a splash of vinegar. This will help with peeling. Bring the uncovered pot to a full, rolling boil (about 10 minutes on high), then immediately cover the pot and turn off heat, but leave the pot on the stove eye. Allow to sit covered for 15 minutes.
Drain and immediately crack the eggs all the way around if using right away. This helps the water to get in and separate the membrane from the egg white. You can do this after you drain off the boiling water by clinking them together in the pot. Then top with ice and water, so that eggs are completely covered. This will stop the cooking process and chill the eggs. Let sit for 15 minutes, drain and peel eggs from the larger end first; let dry.
If you are cooking them to store, don't crack them, but drain them well until eggs are completely dry. Store covered and unpeeled in fridge. Boiled eggs in the shell will stay fresh generally for 1 to 2 weeks.
Tips:
Source: http://deepsouthdish.com
- Egg shells are porous to allow air in and out of the shell. Fresh eggs contain higher levels of moisture and generally do not peel easily. When boiling eggs, always use the oldest eggs you have in the fridge.
- White eggs seem to peel easier than brown.
- Immediately drain hot water out of the saucepan, crack the eggs together, add ice and replace the water with cool tap water. Cracking will help separate the membrane between the egg and the shell making them easier to peel.
- If the shell is still stubborn, try peeling them under a stream of water from the faucet.
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©Deep South Dish
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I have a simple trick for easier peeling. Add a capful or so of vinegar to the boiling egg water, crack shells immediately after cooking is completed and shells will peel easily. Even if stored in the refrigerator (uncracked) for a time, the shells are easy to remove.
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