The Perfect Hard-Boiled Egg

It’s taken me a while, but something I have finally mastered are eggs, in almost any form.  The one I still haven’t gotten the hang of are poached eggs, but I promise to blog about it as soon as I do!  Recently a co-worker of mine was peeling her hard-boiled egg, and I could see by all the divots in the egg white that she wasn’t making them correctly.  So, this one’s for you, Courtney.

1. Put your eggs to be boiled out on the counter so they aren’t so chilly.  This will help them from cracking in the hot water.

2. Bring a pot of water to boil.  How much water?  I would say to fill your pan about 3 inches high or just enough to cover the eggs.  PSSST!  Don’t put your eggs in until the water is boiling, silly!

3. Once the water is at a rolling boil, use a serving spoon or a ladle to lower the eggs into the water.  Be extremely careful not to let the egg bounce to the bottom.  Treat it like the raw egg it is!


4. Set your kitchen timer for 10 minutes and let the eggs boil.

5. While the eggs are boiling, fill a container with ice and water to make an ice bath.  This is what the boiled eggs will go into straight from the pot.

6. When your 10 minutes are up, get your eggs out of the pot with your serving spoon/ladle and submerge them into the ice bath.  Let them in the ice bath until they are cold.

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7. Dry them off and put them in an empty egg carton for storage.


Tip:  When you’re shelling them, gently tap them on a hard surface to put cracks in the egg and roll the egg while you’re tapping it, so you’re putting cracks all around.  Start peeling them by lifting the shell and the clear skin layer underneath, and it should come off very easily.


I love to eat hard-boiled eggs for breakfast with Red Hot!  I also like them on salads and I LOVE egg salad sandwiches and deviled-eggs!  They’re a great source of protein, and delicious.