Hard-Boiled Eggs

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. 

36 thoughts on “Hard-Boiled Eggs”

  5. Such a handy and timeless guide, Gail! Explaining the ‘why’ behind starting with cold water and plunging them afterwards makes all the difference in avoiding rubbery whites or green yolks. I completely agreed with Dorothy’s New Vintage Kitchen—that cooling bath really is the secret key to easy peeling! I also loved your exchange with Aptivi; a dark, rich yolk truly is one of life’s simple joys, whether on its own or in an egg sandwich. Thanks for sharing!

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