How To Make A Perfect Hard-Boiled Egg 2017-11-10T21:02:43+00:00

Easter’s over and we can all start thinking about eggs as food rather than a treat that’s made out of milk chocolate or something we hide to make a fun game for children. Eggs are an almost perfect food and the humble hard-boiled egg is one of the best choices for a snack or a meal.

There are many posts on how to make a perfect hard-boiled egg and this is my version. Two things are important when it comes to hard-boiled eggs. First, most people prefer a yolk that’s firm and creamy rather than a dry, overcooked one. The second thing is to cook the egg in a way that will allow the egg to be separated from the shell easily and without losing having half the egg white when you remove the shell.

Easy Hard Boiled Egg

When it’s done the wrong way, a hard-boiled egg is hard to peel and you can often end up with a greenish colour on the outside of the yolk. Since fresh eggs don’t peel as easily, it’s best to use eggs that have been refrigerated for several days.

There’s no need to boil eggs for several minutes on high heat as most people do. They will cook perfectly just by sitting in boiled water. Boiling the eggs causes the iron in the yolk and the sulfur in the white to combine and this can cause the unappetizing green color that you sometimes see around the yolk of boiled eggs.

How To Make A Perfect Hard-Boiled Egg

Place the eggs in a pot of cold water and let them sit for a few minutes. Be sure to use a pot that will allow you to cover the eggs with at least an inch of water – 2 inches is better. The idea is to bring the eggs to the same temperature as the water. Don’t add salt or baking soda to the water. You just need to take the eggs out of the refrigerator and let them adjust to the temperature of the cold the water before you start heating up the water.

Once the eggs have adjusted to the temperature of the water, place the covered pot on a stove at medium heat and bring the water to a gentle boil. Then turn off the heat without removing the cover from the pot. Large eggs need to sit in the hot water for 7 to 8 minutes depending on how you like them.

When the eggs are done, drain the water off the eggs and re-fill the pot with cold water several times to cool the eggs down. Cooling the eggs down completely is what helps the membrane stick to the shell and makes the eggs easier to peel.

Peeling Hard-Boiled Eggs

Once the eggs have completely cooled down, take an egg and gently tap the large end of the egg against a flat surface like a kitchen counter to crack the shell. Start peeling the egg from the larger end where the air pocked is, down toward the smaller end.

You should only peel the eggs you intend to eat right away. Eggs in the shell can be refrigerated for up to one week and I always boil a few extra to have on hand for a snack or a quick meal. Having ready to eat food on hand is how you get away from needing to buy prepared foods and snack foods.

The key to a healthy diet is to always have healthy food choices on hand so you can break the habit of buying prepared foods and snacks. To find out more about healthy foods and keeping your weight in check, get a copy of the ELH Diet from Amazon. It’s on sale for $2.99 as an eBook or for $9.99 for the paperback version.

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