Recipe: Perfect Hard Boiled Eggs
This simple method of hard boiling an egg makes it very difficult to overcook the egg and end up with a dark grey/green yolk.
- 6 eggs (more or less is okay)
- Place a single layer of eggs in pan and fill pan with cold water making sure that the water extends one inch above the eggs.
- Cover pan and bring water to a boils.
- When the water boils, turn off the heat and keep covered for 12 minutes. If you have an electric burned, move the pan to a cold burner.
- After 18 minutes, cool eggs under cold water. Peel eggs and store for up to 3 days in the refrigerator or store for up to 5 days in the shell.
Fresh eggs are very difficult to peel. Its best to use eggs that have been sitting in your refrigerator for a week.
I place the probe of an oven thermeter in the water and set the alarm for 210F so that I know when the water boils. Make sure that the tip is in the water and not touching the side or bottom of the pan.
When I started cooking these eggs, I kept them in for 18 minutes. I’ve slowly lowered the cooking time to my current 12 minutes. The yolk is a lot less dry and creamer. I may try 11 minutes, but right around 11 or 12 is the sweet spot.
Cooking time (duration): 20 min