The Best Hard Boiled Eggs You'll Ever Make -- For Real! (No, Seriously.)

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eggsY'all ready for this? If the number of searches today for "hard boiled eggs" is any indication, y'all are more than ready for this: I am going to tell you -- no joke -- the hands-down BEST way to make hard boiled eggs. The only way, in fact. Assuming you want to actually consume said hard boiled eggs after they're all decked out in pastel dye and glitter and a crayon wax engraving.

Yes, this is your lucky day-before-Easter, because the secret to perfect hard boiled eggs will soon be yours! How do I know this particular method of preparation results in PERFECT hard boiled eggs?

Because -- duh -- it's Martha Stewart's method for making hard boiled eggs. And we all know Martha doesn't mess around.

Okay, so first thing you have to do is go out to the free-range chicken coop in the backyard -- you know, the one you built by hand?

AHAHAHAHA! No, I'm kidding. Maybe that's what Martha would do, but we can fudge the specifics a little bit.

THE PERFECT HARD BOILED EGGS

Ingredients

12 large eggs, room temperature

Directions

    1.    Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
    2.    Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

There! Y'all were ready for that, right? Once you make hard boiled eggs this way, you'll wonder why anybody ever tried anything else.

Do you have a secret for making perfect hard boiled eggs?


Image via Jennifer Murawski/Flickr

 

 

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libby261 libby261

Twelve minutes is too long for large eggs, you'll end up with  green yolks.   You'll have better results if you just let them sit in the water for only ten minutes. 

Kaide... KaidensMama1107

Really? Ppl don't kno this? Gimmie a trick for peeling them!

PonyC... PonyChaser

Putting them immediately into the ice-bath, and getting them COLD-cold should constrict the eggs enough that they don't stick to the shell, and they should peel easily. I say should because now that I've said that on the internet, it's bound to backfire on me!! But I've done it several times so far, and it's worked every time. The ice-bath is key.

linzemae linzemae

The key to it is that they start at room temperature

Katt709 Katt709

I always put cold eggs in a pot, cover with water and place on burner turn on high flame for 20 minutes. Immedietly after 20 minutes emerge all eggs in cold water. Ta da! Perfectly done.

prplecat prplecat

Leave the eggs in cold water until they're cool enough to handle.  Replace the water with more, colder water.  Crack the eggs lightly and PUT THEM BACK into the water!   It helps water get under that little membrane under the shell, and they will peel more easily.

Ari. Ari.

Salt the water you're cooking them in and add white vinegar, that will make them easier to peel. Peel them under running water as well.

nonmember avatar amanda

I actually DO have chickens in my backyard :D BUT they peel easier if you use older eggs. the fresher the egg the harder it is to peel!

nonmember avatar Kate

Good advice! But can you scale back on the y'all, it makes it hard to read

Mamaceda Mamaceda

Pretty close to what I do except I bring to boil over medium high and just shut burner off and cover for 15 min once boiling. Also a pinch of salt prevent cracking. This method is perfect, the eggs just slip right out of the shell. Also I douse in cold water and let them sit in cold water once they're done.

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