How To Make Perfect Hard Boiled Eggs
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5
How To Make Perfect Hard Boiled Eggs
Description
To make perfect hard boiled eggs, place whole eggs in a pot and add salt and white vinegar. Boiling water is poured over the eggs, then the pot is gently stirred while heating to a full boil, which helps center the yolks. The eggs cook at a rolling boil for timing according to their size and desired yolk consistency, generally between 7 to 12 minutes. After cooking, cold water rinsing cools the eggs and halts cooking.
Cracking the eggshells slightly and soaking them again in cold water helps water seep beneath the shell, making peeling easier and less likely to tear the white. If peeling remains difficult, running water can further assist. These eggs are then ready to be refrigerated or used immediately.
This technique is useful when evenly cooked eggs with a centered yolk and easy peeling are needed, such as for salads or snacks, and the timing allows control over yolk softness or firmness.
Ingredients
- 6 large egg
- 1 teaspoon salt
- 2 tablespoons white vinegar
- water boiling
- Large Stock Pot
Instructions
- Place your eggs in the bottom of a large pot and sprinkle with 1 tsp salt and 2 tbsp vinegar.Bring a kettle full of water to boiling,
- Place the pot on a heated stove element and pour the boiling water over the top. Stir the eggs gently while bringing the water to a boil again. This helps the yolk stay in the center and it works like a charm! No more yolks settling to one side!
- Bring to a boil. See cooking times for different sized eggs below.Remove from the heat and run cold water into the pot. Once the pot has cooled, removed the water.
- Swirl the eggs around the pot hard enough to crack their shells in several places.Fill with cold water again and leave for 5-10 minutes.
- Remove the shells (the water should have started to seep underneath the cracked shells and they should come off really easily.)If the eggs are still stubborn, peel under running water.Refrigerate until used.
Notes
- Adjust boiling times to achieve desired yolk texture based on egg size.
- Crack shells and soak eggs in cold water after boiling to ease peeling.
- Peel stubborn eggs under running water if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 210mg | 70% |
| Sodium | 468mg | 20% |
| Potassium | 78mg | 2% |
| Vitamin A | 305IU | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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