Sometimes, it’s the simplest of tasks that elude us the most. That became very clear to me years ago when I wanted to make a hard-boiled egg. Easy enough. Take some water and eggs and boil them for …. ? That seemingly simple task turned into a day-long vendetta that ended with one question. How do you make a hard-boiled egg?
At the time, I had the luxury of calling an expert for things like this. “Hello, Mom?” And thus, the perfect hard-boiled egg recipe is born.
Hard-boiled eggs are a great source of protein, pack a quick energy pick-me-up and make tasty snacks for little calories. About 80 calories per large egg to be ‘eggsact’ (sorry, couldn’t help myself). Hard-boiled eggs are flavorful and can be added to potato salads, make egg salad or even transformed into … dare I say it … deviled eggs. Yummmm!
But, before we get carried away, let’s find out how to make that perfect hard-boiled egg. This is the method that has worked for me for more than 30 years, since the day I phoned my mom and was given the key to the simplest, fool-proof way of hard-boiling eggs.
Place eggs in a single layer in a medium-sized saucepan and fill it with water to cover the eggs completely. Cover the saucepan, place it on the stove and bring to a rapid boil. Once the water reaches a boil, take the saucepan off the stove and let sit for 20 minutes. If you are anything like me and are easily distracted … turn on a timer to bring you back to reality in 20 minutes.
After 20 minutes, immediately remove the eggs from the hot water and give them a cold-water bath to stop the cooking process. You can also place them in a bowl of cold water to let them cool down. Store hard-boiled eggs covered in the refrigerator for up to a week.
This method has proved the easiest and most consistent for making the perfect hard-boiled egg. The yolks are cooked through to a nice mellow yellow, the shells remove easily and they are perfectly delicious every time.
Hard-boiled egg success!
- Place eggs in single layer in medium-sized saucepan.
- Fill saucepan with water to cover eggs completely.
- Place saucepan on stove, cover and bring to rapid boil.
- Remove from heat and let sit for 20 minutes.
- Immediately remove eggs and place them in a cold-water bath to stop the cooking process.
- Store covered in refrigerator (up to a week) until ready to use.