If hard boiling an egg is so easy, then why is it so difficult to get them perfect every time? We’ve messed up our fair share – you know, that unappetizing green halo around the yolk. Good news, we’ve found a fool-proof method to a perfectly cooked and peeled egg.
Start with cold water in the pan. Add eggs, boil for 1 minute, and place lid on the pan and let rest for 12 minutes. Then shock eggs in ice water. Easy! Shocking the eggs stops the cooking and makes them easier to peel. We actually prefer to leave the shell on the eggs until we are ready to eat them. Fresh eggs will be more difficult to peel than store-bought eggs, and waiting a few days after fresh eggs are harvested can make them easier to peel. Since we’ve starting getting fresh eggs from Sugar Creek Market, I’ve had to adjust the boiling time when using fresh eggs. I boil them for 2 minutes, then leave covered for 14 minutes. Make sure you use your phone or oven timer to avoid overcooking them (unless you want that ugly halo). We hard boil 6-12 eggs early in the week to keep on hand for quick meals. Here are a few of our favorite ways to enjoy hard-boiled eggs:
- Top a piece of toast with mashed avocado, salt and pepper then slice the egg on top. Great for breakfast or lunch.
- Slice 1-2 eggs and eat with sliced cheese, raw veggies and crackers. This is one of my go-to lunches to eat in my car.
- Chop the hard boiled egg to top any salad.
- Rough chop 2 eggs, stirring in 1 T plain Greek yogurt, sliced green onions, and a dash of mustard, salt and pepper for a quick egg salad.
- We add a sliced egg to my son’s lunch or dinner plate to add a little more protein to his meal
There are endless ideas of how to make these into quick and healthy meals!
- Cold water in a stock pot
- 6-12 eggs
- 1. Fill your pan with cold water and place eggs in pan.
- 2. Bring to a boil for 1 minute. Turn off the heat.
- 3. Place lid on pan and let cook for 12 minutes.
- 4. Remove eggs from pan and place in a bowl of ice water for 10 minutes before peeling.
- If using fresh eggs, boil for 2 minutes, then cover for 14 minutes before shocking in ice water.