Hard boiled eggs are great to have on hand! They make a quick and nutritious breakfast, help turn a salad into a meal, and even make a comforting sandwich when mixed with a couple other ingredients. Need I mention Deviled eggs?
Follow the 5 tips below for perfectly cooked (easy to peel) hard boiled eggs!
- Start with good quality eggs. Ever noticed how the shells on some eggs are paper-thin and brittle? Not so great for boiling… I like to use brown shelled organic eggs whenever possible.
- Be patient (or opportunistic). Eggs that have been hanging out in the fridge for a while are easier to peel when cooked. There are a lot of explanations available for this, but the USDA puts it simply.
- Get a little chemical help. Adding salt and baking soda to the cooking water will alter the Ph enough to make the protein in the egg whites bond more strongly with each other than the inner membrane of the shell. I use 1/2 TBSP of each for 12 eggs.
- Cook gently. Place 12 large eggs in the bottom of a 3 quart pot. Cover with 1 inch if cold water (add salt and baking soda). Cook over high heat until the water starts to boil. Cover pot, turn off heat and set timer for 10 minutes.
- Chill out. As soon as your 10 minutes are up, cool the eggs quickly with cold running water. Let sit for 2 minutes and then eat or refrigerate your eggs!
What are some of your favorite uses for hard boiled eggs?