Perfect Hard Boiled Eggs Tweet 1st April 20191/04/19 Amy's Blog Amy Hanten 8 Comments Every year I used to get so excited about dying Easter eggs! It’s a bit tough when both the kids get older and aren’t at home anymore. When it come dying eggs, I’m not fancy. I like the cheap egg dying kit. I’ve tried the fancy ones but like the cheap one with the tablets better! Now, to cooking the eggs. We’ve all had that moment when you go to crack and peel an egg. You cut into it, and… OH NO! Shoot! The yolk isn’t cooked all the way. Or, it’s overcooked! Hate that! So, no more! I went to work to on making perfect hard-boiled eggs every time. And, by the way I have no idea why they call them hard-boiled eggs. Never do that! Here are my secrets… Cooking the Eggs Place eggs in a single layer in a saucepan. Add enough water to come at least one inch above the eggs. Bring to just to a boil. Turn off heat. Let eggs stand, covered in the hot water for 13 minutes for Medium eggs, 15 minutes for Large eggs, and 16 minutes for Extra Large eggs. Immediately run cold water over the eggs, until completely cooled. Remove eggs from the water and place in the refrigerator until ready to use. Don’t Over Cook Your Eggs! Sometimes a greenish-gray ring may appear around the egg yolk. It’s not very pretty. I did some research and learned the ring is caused by a chemical reaction involving sulfur from the egg white and iron from the egg yolk. The reaction is usually caused by overcooking the eggs but, it can also be caused by a high amount of iron in the cooking water. If you don’t want that ugly ring, don’t overcook your eggs! Also it’s super important to cool the eggs right after cooking. Run cold water over the just-cooked eggs or place them in ice water until they have completely cooled. Then refrigerate the eggs in their shells until you’re ready to use them. Hard-cooked eggs in the shell can be refrigerated up to one week. Peeling Eggs When it comes to peeling eggs, the fresher the egg, the harder it is to peel. Try to buy your eggs a week to 10 days in advance of cooking them. Remove the shell after the eggs are cool. Crack the shell all over by tapping gently on a table or counter top. Then roll the egg between your hands to loosen the shell. Start at the large end and peel off the shell. Hold egg under running cold water or dip in a bowl of water to help remove the shell. Okay, you’re all set! Now, go make some! And, then turn them into my Seriously Good Deviled Eggs, Ireland’s favorite Ranch Deviled Eggs, and my Bacon and Egg Salad Sandwiches. Yum! I’m getting hungry just thinking about it! And, by the way, if you have and more tips to add, please share! I love hearing about your secrets and recipes! Share Your Secrets[contact-form-7 404 "Not Found"] ×Cooking Community - Share Your Recipe Recipe Title Ingredient List Directions Other Notes (optional) Recipe Category (choose 1 or 2) Breakfast & Brunch Sandwiches Appetizers Soups Salads Sides Casseroles Slow Cooker Dinner Desserts Drinks Please attach a photo of your recipe. (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.) [honeypot email-976] [dynamichidden* dynamichidden-username "CF7_get_current_user"] [dynamichidden* dynamichidden-email "CF7_get_current_user key='user_email'"] ×Cooking Community - Share Your Java Blog Blog Title Content Please attach a photo of your recipe. (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.) [honeypot hunt-349] ×Book Club Choice Your Name Your Email Book Title Description/Notes [honeypot cantseethis] [anr_nocaptcha g-recaptcha-response] × This is a unique website which will require a more modern browser to work! Please upgrade today!