Use them in Potato Salad, Cobb salad, egg salad sandwiches or simply as a healthy snack.
The Only Guide You’ll Ever Need
There’s nothing worse than badly cooked hard-boiled egg! If you’ve been disappointed by recipes that produce rubbery eggs with that dreaded gray-green ring around the yolk, you are not alone! Hard boiled eggs are harder to perfect than you’d think, but with this guide and my handy tips, you’ll be making perfect hard cooked eggs every time.
Step By Step Instructions
Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. On Egg Color: Chicken eggs come in white, brown, blue, green, and everything in between. Whatever the color, they cook in exactly the same way. Heat the pot over high heat and bring the water to a full rolling boil. Cover the pot with the lid, turn off the burner and place and leave to sit in the hot water for around 15 minutes (read on for more detailed information on cooking times). Remove the eggs from the pan and place in an ice bath for around 15 minutes. Peel your eggs and serve!
Hard Boiled Eggs
Use older eggs instead of fresh. 1 or 2 weeks old are best. Use room temperature eggs – 15-20 minutes on the counter is a good rule of thumb. Boil the eggs on a rolling boil for 15 minutes instead of leaving them to sit in the pot off the heat. Then leave them in the pot off the heat, uncovered for a further 3 minutes.
For best results, keep hard boiled eggs in their shells until you’re ready to serve them. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
