How-To Make Perfect Hard Cooked Eggs Every Time
You're getting ready to make your world famous (or at least family famous) egg salad sandwiches. Everything is set. The eggs are cooked exactly the way you learned to cook them in home-ec; the way you've been
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Has this ever happened to you? It has to me, more times than I can remember.
But, if you can boil water you can make perfect hard boiled/cooked eggs every time with this failproof method.
I've read and heard that fresher eggs yield a better result than older eggs but as long as the eggs you are using have been properly refrigerated and are not past the Use By date on the carton, this method will work.
Gather your supplies:
Large pot
Steamer or small metal strainer that will easily fit into your pot
Eggs
Timer
The secret, if you will, is to steam the eggs and not boil them. Steaming the eggs allows the temperature of the water to remain the same therefore allowing for even and efficient
Directions:
Fill a pot with approximately one inch of water and bring to a boil.
Once the water comes to a boil place your steamer basket loaded with eggs into the pot and cover.
Set a timer for 13 minutes.
While the eggs are steaming prepare an ice bath.
Add ice cubes to a sturdy container with a secure fitting lid if you want to try my method for easy peeling eggs....it's one of the coolest kitchen hacks I've ever shared! Cover the ice cubes with water and allow this to sit until the end of the 13 minutes.
Once your timer goes off turn off the heat and add the eggs to the ice bath allowing them to sit for 15 minutes.
Your eggs are now perfect and ready to peel traditionally or using this hack.
Have you ever tried this method or boiled yours the traditional way and ended up with green alien rings?
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I think my way works very well.
Put eggs in a saucepan. Cover with cold water. Cook, uncovered, on medium high until water comes to a full boil. Remove pan from heat, cover with lid. Let sit, undisturbed for 15 minutes. Drain the hot water, rinse eggs with cold water. Let sit until cool enough to peel.
I don't see any green on eggs cooked this way. I think the green color is caused by over-cooking the eggs. Boiling eggs too long or leaving them in hot water for an extended time causes rubbery eggs, too.
Thanks so much for sharing your method, Dee!