How to Make Hard-Boiled Eggs


Hey, like so many things in life, this would seem like a no-brainer, but in fact, there are many schools of thought on the “best” way to make hard-boiled eggs. Here’s mine:

Use eggs that are at least five days old. Fresh eggs are harder to peel, for some reason.

Place the eggs into a pan large enough to accommodate them without having to pile them on top of each other and add water enough to cover by about three inches. Add a large amount of salt–about 1/4 cup, and another 1/4 to 1/2 cup of white, distilled vinegar. Bring the eggs to a boil, uncovered. Once they are at a rolling boil, cover the pot and turn off the heat. If you have an electric stove just leave the eggs sitting on the stove for at least 20 minutes–half an hour is better. If you have a gas stove, hey, I admire your courage, and you too may leave your eggs sit, but you might want just a teensy bit of flame under them; not enough to boil, just to keep warm.

After about half an hour, remove one of the eggs from the water with an implement designed not to burn your tender fingers. Count to eight…one hippopotamus, two hippopotamus, etc. If the egg dries, it is probably cooked through. Run it under cold water, peel off its little skin and slice that sucker open to test for doneness. If cooked and a lovely yellow color (which it should be), then empty out the warm egg water and replace with cold water and ice. This is designed to stop the cooking process and retain that lovely yellow yolk without that repulsive greenish tint we all know so well.

Dry your cold eggs and store them in a covered container in the fridge for up to seven days. To peel, tap to break the shell, then gently roll to make the rest of the shell loose enough to peel. Peel under cold running water for a better experience. Voila!  Hard-boiled egg perfection

Bon apetit!


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