I’ve struggled with this. It can seem like quite the mystery. At least that’s how it felt to me before I learned the proper way. Sometimes they were too soft, sometimes they had that weird green ring around the yolk. But when they are perfectly cooked, they are a thing of beauty!
The egg experts at Get Cracking know how it’s done. After all, a perfectly hard cooked egg is so versatile that I believe it’s essential to learn how to do it right. Make an egg salad with it, slice it up to top off a salad, scoop out the yolk to ‘devil’ it or simply pack one in your lunch. The possibilities are as endless as they are delicious!
Here are the directions:
- Arrange eggs in a single layer at the bottom of the pot
- Fill with cold water at least 1 inch over top of the eggs
- Cover and bring to a boil over high heat.
- Remove from heat to stop the boiling and let stand, covered, for 12 minutes (large eggs)
- Drain water and immediately run cold water over the eggs until cooled
- To peel the egg, tap it on a hard surface and roll it between your hands to loosen the shell. Then starting from the wide end, peel the shell off. Try it in a bowl of water or under running water to make it easier to peel.
No yukky green ring here! No more guessing whether or not the yolk is cooked.
How to Make the Perfect Hard Cooked Egg. (2016). Retrieved from Get Cracking: http://www.eggs.ca