It's our first "official" post!
A week or two ago, I made hard-boiled eggs for the first time EVAH! Now, I've heard horror stories (and I'll grant you, when it came time to peel them, I didn't do so hot), but the eggs themselves turned out REALLY well! I scoured the internet, and ended up combining a lot of the different things I read. This is what worked for me:
Hard-Boiled Eggs
What you need: large eggs, water, saucepan (with cover), stove, fridge
What's optional: salt/vinegar, colander/slotted spoon
Note: I've heard it suggested you should use older eggs (5+ days), to make them easier to peel. Mine were, and I'd hate to have seen how hard it would have been if they were any fresher. Chilling them for a few days after cooking is also supposed to make them easier to peel, but I didn't have this kind of time.
1: Put however many eggs you're cooking into your saucepan, in one layer, and make sure they're covered by 1-2 inches of cold water.
2: Gently bring the eggs to a boil, so as not to crack them.
- Optional - Half a teaspoon of salt can help prevent cracking and can make eggs easier to peel.
- Optional - A tablespoon of vinegar can also stop the eggs from running if they do crack, but some people don't like the taste.
Note: I used the salt (but less than I've indicated here), and didn't use the vinegar. My eggs did not crack.
3. Immediately (or as soon as possible) after the eggs boil, take them off the heat (just a few seconds) and turn the burner down to low. Let them simmer on low for one minute.
4. After one minute, take the eggs totally off the heat and cover the saucepan. Let the eggs sit for 10-12 minutes.
Note: With only one or two eggs, they will probably be done at 10 minutes, but I let mine sit for 12, just in case. You don't want runny eggs! Overcooking them, however, can lead to a bad smell/taste, and a greenish color. Because you're not directly heating them, you're probably safe to 12 minutes and perhaps a bit beyond.
5. Strain and cool the eggs using one of these two ways:
- Optional - If you have a lot of eggs, use a slotted spoon to pull them out and place them in a bowl of ice water.
- Optional - If you only have a couple of eggs, you can strain the water out of the saucepan, fill it with cold water, and repeat 2-3 times until the eggs have cooled.
Note: My friend, Heather, offered another suggestion. I haven't tried it, but it sounds pretty obvious, once I think about it! Just take the saucepan and stick it under your faucet. Run cold water until the water coming out of the saucepan also runs cold. Heather says cooling this way prevents the sulfuric look and smell when she cooks them, so if you run into problems with that, try this!
Storage: Keep the finished eggs in the fridge, in a covered container (or they'll make everything stink). Eat them within approximately 5 days.
Note: I just used plastic wrap to cover them. It wasn't enough. The fridge stank. For real, man.
A week or two ago, I made hard-boiled eggs for the first time EVAH! Now, I've heard horror stories (and I'll grant you, when it came time to peel them, I didn't do so hot), but the eggs themselves turned out REALLY well! I scoured the internet, and ended up combining a lot of the different things I read. This is what worked for me:
Hard-Boiled Eggs
What you need: large eggs, water, saucepan (with cover), stove, fridge
What's optional: salt/vinegar, colander/slotted spoon
Note: I've heard it suggested you should use older eggs (5+ days), to make them easier to peel. Mine were, and I'd hate to have seen how hard it would have been if they were any fresher. Chilling them for a few days after cooking is also supposed to make them easier to peel, but I didn't have this kind of time.
1: Put however many eggs you're cooking into your saucepan, in one layer, and make sure they're covered by 1-2 inches of cold water.
2: Gently bring the eggs to a boil, so as not to crack them.
- Optional - Half a teaspoon of salt can help prevent cracking and can make eggs easier to peel.
- Optional - A tablespoon of vinegar can also stop the eggs from running if they do crack, but some people don't like the taste.
Note: I used the salt (but less than I've indicated here), and didn't use the vinegar. My eggs did not crack.
3. Immediately (or as soon as possible) after the eggs boil, take them off the heat (just a few seconds) and turn the burner down to low. Let them simmer on low for one minute.
4. After one minute, take the eggs totally off the heat and cover the saucepan. Let the eggs sit for 10-12 minutes.
Note: With only one or two eggs, they will probably be done at 10 minutes, but I let mine sit for 12, just in case. You don't want runny eggs! Overcooking them, however, can lead to a bad smell/taste, and a greenish color. Because you're not directly heating them, you're probably safe to 12 minutes and perhaps a bit beyond.
5. Strain and cool the eggs using one of these two ways:
- Optional - If you have a lot of eggs, use a slotted spoon to pull them out and place them in a bowl of ice water.
- Optional - If you only have a couple of eggs, you can strain the water out of the saucepan, fill it with cold water, and repeat 2-3 times until the eggs have cooled.
Note: My friend, Heather, offered another suggestion. I haven't tried it, but it sounds pretty obvious, once I think about it! Just take the saucepan and stick it under your faucet. Run cold water until the water coming out of the saucepan also runs cold. Heather says cooling this way prevents the sulfuric look and smell when she cooks them, so if you run into problems with that, try this!
Storage: Keep the finished eggs in the fridge, in a covered container (or they'll make everything stink). Eat them within approximately 5 days.
Note: I just used plastic wrap to cover them. It wasn't enough. The fridge stank. For real, man.
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