Have you ever peeled and halved a hard boiled egg to be disappointed by that black edge around the yolk? or found your yolk wasn’t quite cooked enough? The perfect hard boiled egg is not difficult -it just takes precision.
- First thing is to pick the right eggs to hard boil. Fresh eggs can be very difficult to peel. I have had them where the shell came off in miniscule points bringing bits of the white with it. They were so pocked and torn I had to chop them up. They could not be used for deviled eggs. So buy them and leave them in your fridge for a week to 10 days before you boil them.
- Postion the eggs in a single layer in a sauce pan covered by 1 inch of water.
- Bring them to a very gentle boil over medium/high heat. That gray-green ring is caused by a chemical reaction between the iron in the yolk and the sulphur in the white when the egg is overcooked or cooked at too high a temperature. It can also be caused by too much iron in the cooking water. To avoid the ring you will bring them JUST to a boil, uncovered on your stove top. I don’t even let them come to a vigorous boil.
- Then you will cover them, remove them from the heat and let them sit about 12-17 minutes. Use 12 minutes for smaller eggs and 17 for large eggs and/or a crowded sauce pan. If you use the very gentle heat/boil approach it is difficult to overcook these eggs.
- Next you want to cool them down as quickly as possible. Drain off the hot water and then immerse them in a bowl of water with ice cubes in it. Let them cool about 5 minutes.
- If using immediately peel them by gently cracking the shell on the large end, then roll them lightly on a hard surface to crack the peel all around. Peeling them under running water may also help the peel pull away cleanly.
- If not using immediately hard boiled eggs can be stored in the fridge for a week. They make a handy, healthy on-the-go breakfast or snack!