Prep time: 2 minutes
Ready in: 20 minutes
What constitutes a perfect hard boiled egg?
To me, it’s one that peels with ease, has a deep yellow yolk (sans any green line around it), and it tastes like heaven. A boiled egg and half an apple are often my daily breakfast.
I have discovered over my years of boiled egg making, through trials and tribulations, the true science of a perfectly boiled egg and I want to share my secret with you…
First, get a dozen pastured eggs – higher in nutritional value and much happier chickens!
Find a pot. Fill it with 4″ of water.
Next, bring the water to a rolling boil. If you need help with this part, here’s how to boil water.
Then, using a large spoon, gently place the eggs, one by one into the water. I use the inside of the pot to guide them down to the bottom. If your eggs crack even when given the utmost care, it could be because the drastic temperature change. If this is a persistent problem for you, take your eggs out of the fridge and let them sit for a bit before.
Now, set your timer to 14 minutes! (If you want soft boiled, set it for 10 minutes.)
Since we have some time, peep this awesome video while you’re eggs are a boilin’…
Since you still have a few more minutes, fill a bowl with ice then water, leaving two inches at the top.
When time’s up, turn off the burner and immediately remove the eggs from the pot using the large spoon and gently place them in the ice water.
Why ice water? This prevents the egg from overcooking (the cause of that icky green line) and it helps separate the egg from the membrane on the inside of the shell so they’re easy to peel!
Let them sit for a few minutes, and voila!
Peel and enjoy~
You are the eggman! Coo coo ca choo!
