Avoid the gray-green funk that comes with overcooked eggs and cook perfect hard-boiled eggs instead. To do so, just follow the ten steps listed in this simple recipe. It's easy and very rewarding.

How to Make Perfect Hard-Boiled Eggs

Perfect Hard Boiled Eggs

Hard-boiled eggs are versatile snacks for a Paleo lunch/snack box. They are nutritious and easy to cook. They make fantastic on-the-go high protein snacks and can be used in dishes such as deviled eggs, egg salad, appetizers and sandwiches.

A properly cooked hard-boiled egg is delicious but the same doesn’t hold true for when an egg is overcooked. I don’t know about you but I do not like the gray-green, funky sulfur discoloration that overcooked egg yolks display. (This ring is ferrous sulfide, a compound naturally formed when the iron from the yolk meets hydrogen sulfide released from the egg white by the heat – a reaction that takes place when the egg is cooked at too high of a temperature for too long.)

Avoid the gray-green funk that comes with overcooked eggs and cook perfect hard-boiled eggs instead. To do so, just follow the ten steps listed in this simple recipe. It’s easy and very rewarding.

Ingredients

  • 6 large organic eggs (eggs from free-range and grass-fed chickens are best)
  • Cold water
  • Ice

Equipment

  • Stove
  • Small saucepan without a non-stick surface
  • Saucepan lid
  • Timer
  • Slotted spoon
  • Bowl

 

Make perfect hard-boiled eggs in 10 steps

How to make perfect hard-boiled eggs

Instructions

  1. Place eggs in saucepan. Make sure they are in a single layer.
  2. Cover eggs with 1-1.5 inches of cold water.
  3. Set pan over high heat and bring the water to a full, rolling boil.
  4. Once water starts to boil, turn off the heat.
  5. Cover pan with a lid. If you have an electric stovetop, remove the pan from the burner entirely.
  6. Set timer for 12 minutes. Leave eggs in the covered pan (in water) for this amount of time (with heat off).
  7. After 12 minutes, remove the cooked eggs from the pan with a slotted spoon.
  8. Tap and crack each eggshell gently a couple of times.
  9. Transfer eggs to bowl and completely submerge in ice water for 5 minutes.
  10. When ready to eat, peel eggs and enjoy.

Recipe notes

  • Purchase organic eggs free of antibiotics and hormones. If possible, buy your eggs from a local farm and make sure the eggs are from free-range (cage-free/pasture-raised), grass-fed chickens.
  • To determine if your raw eggs are fresh, try one of the testing methods listed in this article, “Are Your Eggs Fresh?”
  • This recipe makes 6 eggs but you can make fewer or more.
  • For slightly runny, soft-boiled eggs, set timer for 4-5 minutes.
  • For firmer, soft-boiled eggs, set timer for 6-7 minutes.
  • For firm and creamy hard-boiled eggs, set timer for 10 minutes.
  • If you live at high altitude, let the eggs sit in the water longer.
  • Cooling the eggs in cold water after cooking makes the eggs contract slightly in the shell, making them easier to peel.
  • Older eggs are easier to peel than fresher eggs.
  • For storage, cover and refrigerate any unused eggs, still in their shells, within 2 hours. Store in the fridge for up to 5-7 days.


How to Make the Perfect Hard Boiled Egg
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 6 large organic eggs
  • Cold water
  • Ice
  • Stove
  • Small saucepan without a non-stick surface
  • Saucepan lid
  • Timer
  • Slotted spoon
  • Bowl
Instructions
  1. Place eggs in saucepan. Make sure they are in a single layer.
  2. Cover eggs with 1-1.5 inches of cold water.
  3. Set pan over high heat and bring the water to a full, rolling boil.
  4. Once water starts to boil, turn off the heat.
  5. Cover pan with a lid. If you have an electric stovetop, remove the pan from the burner entirely.
  6. Set timer for 12 minutes. Leave eggs in the covered pan (in water) for this amount of time (with heat off).
  7. After 12 minutes, remove the cooked eggs from the pan with a slotted spoon.
  8. Tap and crack each eggshell gently a couple of times.
  9. Transfer eggs to bowl and completely submerge them in ice water for 5 minutes.
  10. When ready to eat, peel eggs and enjoy.
Notes
1. Purchase organic eggs free of antibiotics and hormones. If possible, purchase your eggs from a local farm and make sure the eggs are products of free-range (cage-free), grass-fed chickens.
2. This recipe makes 6 eggs but you can make fewer or more.
3. For slightly runny, soft-boiled eggs, set timer for 4-5 minutes.
4. For firmer, soft-boiled eggs, set timer for 6-7 minutes.
5. For firm and creamy hard-boiled eggs, set timer for 10 minutes.
6. If you live at high altitude, let the eggs sit in the water longer.
7. Cooling the eggs in cold water after cooking makes the eggs contract slightly in the shell, making them easier to peel.
8. Older eggs are easier to peel than fresher eggs.
9. For storage, cover and refrigerate any unused eggs, still in their shells, within 2 hours. Store in the fridge for up to 5-7 days.

 

 

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