I know, what schmuck does a post about how to boil eggs? One that constantly gets messages about how to do it! I do them to my hubby’s preference which is just beyond soft boiled but not quite hard boiled. Believe me when I tell you that it took me years to get an exact science to this exact style. I follow this method every single time every Sunday night while I’m making dinner so that he has his morning boiled eggs for the week. If you follow this method, this is what the end product should look like:
No sulfur ring. No dry, crumbly yolk. I’m not going to say these are perfect boiled eggs because we all have our preferences. If you want full hard boiled, I would say add 2 minutes to the timed boil time listed in the recipe. I can’t vouch for it but that would be my guesstimate. Maybe do two batches, one adding one minute and one adding two minutes to see if the’re closer to the hard boiled you prerfer. Otherwise, follow the instructions below and get ready to jazz up your salad, make some egg salad or however you use ’em!
If you like this tutorial, consider subscribing to the YouTube channel and click the bell to be notified when new videos go live or subscribe to the blog. Either way, I’d love to have you cook or bake with me! The video shows you how to bring it all together and what it should look like in different stages.
[youtube https://www.youtube.com/watch?v=ikeGO7m8YqY&w=560&h=315 ]
Notes
Add 1/2 tsp of baking soda to the water if you're doing deviled eggs. It usually helps with peeling them under cold water.
Ingredients
- 5 eggs
Instructions
- Place eggs in a saucepan.
- Fill with COLD water and turn dial to 8 on your burner. Just under high if you don't have numbers on your burners.)
- Between 13-14 minutes, the boil will go from bubbles to a rolling boil to a rapid boil.
- When it hits rapid boil, set the timer for 90 seconds.
- Then remove from heat and allow to sit for an hour in the warm water.
- Place the eggs in the fridge and they're ready for the week.
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6 Comments
Okay, I needed this post because I love me some eggs. But there are times when I boil my eggs too long and I feel like my eggs aren’t to their best potential. I am pinning this because I will use this post over and over.
Thanks in advance for how bad my kitchen/home is gonna smell on a regular basis.
Me too and remembering to put them in the fridge after 60 min is important because they do continue to carry over cook. I’ve learned that the hard way. LOL
I sooooo cannot boil an egg to save my LIFE!! And why bother- half of it comes off with the shell when I try pealing them. I like egg salad sammies but I’m lucky to get 4 eggs from usable parts if I boil a dozen. SO aggravating!!!
When I peel them, I crack the air pocket on the bottom (the widest part) with a spoon and run cold water and peel it under that. About 80% of the time it’ll give me perfect or near perfect eggs that you wouldn’t be embarrassed to show others. The other 20% look like BB gun practice.
What is the best way to peel them without the shell taking half the white with it?!?
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
I crack it on the widest part and peel it under cold water. It usually gives me a smooth egg 80% of the time. I’ve also heard to add 1/2 tsp of baking soda to the water as it boils but it never gives us consistent results so I don’t do it. You might want to give it a try though!