Everyone seems to have a different recipe for boiling eggs. I know they all work to a degree, but some results are better than others. It's amazing to me how people are wedded to the family recipe even if it doesn't work very well. Ever wonder why you have a green ring around the yolk? That can be a result of overcooking, (i.e. a 25 minute egg). Overcooked hard-boiled eggs make the eggs tough. So tough in fact, your teeth literally resist getting through the egg white. We call it the trampoline affect. I should know, because I have tested every suggested recipe that I've been given. I've baked eggs, steamed them, air fried them, and done any number of combinations. Old eggs, fresh eggs, brown or white or green eggs. I know - it sounds like the beginning of a Dr. Seuss poem. But here is the magic - You must control time and temperature, and unless you are cooking an ostrich egg, 25 minutes is too long. We are going to show you how to boil the perfect egg each and every time. Speaking of time - thank heaven for the cell phone timer! One other suggestion before w dig in. - for fresh eggs from the back yard chickens, allow them to rest for 72 hours before cooking and peeling. These eggs will be impossible to peel before that 72 hour threshold. Otherwise save your fresh eggs for other dishes and get your eggs for hard boiling at the store. I know - you hate this, but it's something we can't get around.
How can I convince you to try my recipe just this once? I may not have a graduate degree, and I'm simply a home cook, BUT I'm pretty darn handy at boiling water and you can become a expert water boiler too! 212° every time. Unless you're at altitude, water will always boil at 212°. If you turn the heat up, the water will boil faster and evaporate, but it will never get any hotter.
That being said, we now have the perfect temperature for cooking the perfect hard-boiled egg. Over the last years, I have cooked and peeled thousands of eggs. Trade show after trade show, local and national TV - (yes, live and in person), video after video, again and again. If frequency makes an expert, I am a champ, and I enjoy sharing the techniques I have discovered.
Let me add one more thing I've discovered through my journey. Adding eggs to boiling water does not cause them to break. Eggs will break because there is a small, barely visible fissure in the shell. If you look closely, often you can see those that will probably break, regardless of initial water temperature. Watch our video HERE.
Let us help you "Get the Shell Outta Here."
If you use this recipe, I promise you will not be disappointed. In fact, you will find these are the BEST hard-boiled eggs you have ever eaten. Give it a try and let me know. The magic is yours, so enjoy.
12 large sized eggs
Enough water to cover the eggs plus at least an inch.
When you add your eggs to boiling water, the water will come off the boil. The more water the more quickly your eggs will return to a boil and that is what you want.
|Boil enough water in a pot to cover your eggs plus at last one more inch.
|Place eggs in boiling water.
Boil Large eggs for 11 minutes.
|Plunge eggs into an ice bath for 5 minutes.
To make this job easy, peel them with the Negg® Egg Peeler.