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Danilo Alfaro

How to Hard Boil Eggs

By March 25, 2013

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Hard boiled eggs are used in all kinds of recipes, like in salads or sandwiches, and they're a nearly perfect snack on their own. Unfortunately, making hard boiled eggs is one of those obscure skills that few people seem to have mastered. How long do I boil it? Do I start with cold water, or do I boil the water first and then drop in the egg? And why are they so hard to peel?
How to Hard Boil Eggs
How to Hard Boil Eggs
Photo © Danilo Alfaro


Fear not, faithful reader. I've got a simple technique (see it here) that will help you make a perfect hard boiled egg every time.

One thing to know about a good hard boiled egg is that you should never see a greenish ring around the yolk when you cut it open. When you see that it means the egg is overcooked. It's the sulfur in the egg that causes that greenish hue, and it appears when the egg has been overheated because it was boiled for too long. It doesn't smell amazing, either, as you've no doubt experienced at one time or another. With this technique, you can say goodbye to those greenish, overcooked egg yolks.

As for boiled eggs being hard to peel, that's a function of how fresh the egg is, not how you cook it. Fresher eggs will be harder to peel. So if you've got some older eggs in your fridge, those would be a better choice for making hard boiled eggs than ones you just grabbed from the henhouse. Check out: How to Hard Boil Eggs. Finally, here are a few more articles to help with your Easter preparations: Join Me on Facebook | Follow Me on Twitter

Comments

February 26, 2011 at 11:31 pm
(1) Elizabeth says:

Thanks for this post! I always wondered why my eggs are impossible to peel . I guess it means they are very fresh, which is good, but still frustrating. Is there any trick to get fresh eggs to peel more easily?

February 26, 2011 at 11:54 pm
(2) Danilo says:

What it is is, there’s this membrane underneath the egg shell, and in a fresh egg that membrane is really tough and it really grabs on to the shell. Which is what makes it so hard to peel. As the egg ages, that membrane sort of weakens, and it gets easier to peel. So really, there’s no trick, other than waiting about a week to boil the eggs. :-) Use your fresh eggs for making omelets or scrambled eggs, and your older ones for making hard boiled eggs.

March 1, 2011 at 2:52 pm
(3) LJ says:

I’ve been hard boiling 6 eggs a week for the past few years and constantly had issues with peeling. Thinking it was the stove top burner and not the method was proven wrong after I tried your technique. On top of that, the eggs were PERFECT. The consistency of the white is soft, not rubbery, and the yolk was cooked through, but not overcooked. Thanks so much, this is a great techinique!

March 1, 2011 at 3:30 pm
(4) Danilo says:

Great! I’m glad you found it helpful.

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