Tis the season for a plethora of hard boiled eggs. Easter is upon us. Did you know that there are a few things that you too can do to achieve the perfect hard boiled egg? Over the years I have had plenty of opportunity to perfect the art and today I would like to share with you the technique that I have been using for a while now.
|Spring is here and the eggs are abundant!|
1. Old eggs are best. Fresh eggs can be very difficult to peel. Set aside some of your fresh eggs for a week or two to help them become better hard boiled eggs.
2. Start off with cold eggs in cold water. This helps to prevent cracking.
3. Use a large pot. Eggs that are crowded have the potential of bumping into each other are more likely to crack.
4. Cover the eggs completely with water. This helps to ensure even cooking.
5. Gently bring the water up to a gentle simmer. Again, we don’t want to crack the eggs. We want to cook them slowly and gently.
|This is how my eggs look inside once hard boiled.|
6. Let the eggs gently simmer for 5 minutes.
7. Remove the pot of water from the stove top, place it on a trivet, and cover with lid.
8. Set it aside, covered for 25 minutes to complete cooking.
9. Gently remove the eggs one by one from the hot water. I use a pair of silicone tongs.
10. Set them aside to cool.
11. Once you are able to comfortably handle them, peel and enjoy!
|Click here for my egg salad recipe shown here.|
Photo Credits: Tilly’s Nest