Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? All the Buzz: Hard Boiled Eggs! We’ve all heard the expression, “It’s as easy as boiling water.” So why is it we continue to be puzzled by the mystery of the hard-boiled egg? Are the eggs too fresh? (Actually, if they are super-fresh, they tend to adhere to the shell a little tighter.) Should the water be hot or cold? (When the water heats up gradually, it prevents the white of the egg from becoming rubbery.) Afterwards is the egg bath truly necessary? (Yes. If you skip the step of quickly plunging the egg into cold water, the egg will continue to cook. This results in a greenish-gray yolk.) Too complicated? If all else fails, go buy an egg timer.  
HARD-BOILED EGGS
Ingredients: 

6 eggs
Instructions:

Place eggs in a single layer in a saucepan. Cover eggs with cold water, making sure the eggs are submerged. Bring to a boil over high heat. As the water boils, reduce heat to simmer and cook for 10 minutes. Drain immediately; run the eggs under cold water. Refrigerate until ready to eat. For easier peeling, remove the shell under cold running water. Cooling allows the egg to contract inside the shell. Simple. 

22 thoughts on “Eating My Way Through the Alphabet; Letter H”

  2. I cringe every time I see those green rings around the egg yolk…clearly overcooked ! One of the best tips ever for me…Follow each step you mention, but when water starts to boil…cover pot and remove from heat. Let sit for 14-15 minutes before the cold water plunge. They come out tender and perfect. ☺

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  6. I follow your method except simmer for 15 minutes, as we are at high altitude and water boils at a lower temperature, hence eggs take longer to cook in boiling water! Same for pasta. I gave up on high altitude baking, lol. 🙂

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  7. I like this short, commonsense, and reasoned guide to hard boiling eggs. Thank you. I don’t boil eggs often, so every time I find myself staring at the eggs and the pan, thinking, “Now how do I do this?”

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  9. Oh! Now i see why my egg yolks always have that greenish-gray look. I always skip the part where i have to run the eggs in cold water ‘cos i like my eggs really hot and usually wouldn’t want to risk them getting warm at all. Maybe i should try deeping the eggs in cold water for a minute max once they’re boiled. I’ll see if that would take care of the greenish-gray look. But if one minute in cold water doesn’t do it, then i might just keep eating my hot greenish-gray yolks! Lol! Nice one Snapshotsincursive 🙂

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