|Eggs, hard boiled perfectly, with pure yellow yolks and not a trace of green on the edges.|
Perfect Boiled EggsPerfect boiled eggs seem elusive to some, and everybody seems to have their own way of boiling eggs. This is mine. This method, written for an electric coil-type of stovetop, produces a pretty yellow yolk with no green edges, though it does often depend on the type of egg and how fresh they are. If you have an induction cooktop or flat top, this method may not work as well for you.
Peeling boiled eggs seems to be hit and miss though. Sometimes they peel beautifully and other times they are downright stubborn. For some reason, it seems brown eggs are even more stubborn peelers, so if you're making deviled eggs, buy regular white eggs and buy them early so they have time to sit. Super fresh eggs never seem to want to peel well. Peeling the eggs over the pot, but under a small stream of water helps. The night before you plan to make your deviled eggs, turn the eggs over in the carton as this helps to center the yolks.
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!
- Water to cover plus an inch
- Splash of white vinegar
- Pinch of salt
- 1/2 teaspoon of baking soda
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, a pinch of salt and baking soda. 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, under a stream of water over the pot; 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.
Cook's Notes: This method is written for an electric coil-type stovetop. If you have an induction or flat top cooktop, you may need to make some time adjustments.
- 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.
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©Deep South Dish
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