Perfect hard boiled eggs!

Hard-boiled eggs are a staple in our house.  They are keto-friendly, and can be eaten as a snack (with some salt or sriracha) or turned into deviled eggs for a picnic.  But getting them boiled just right can be a challenge and peeling the crazy things without tearing them up can be maddening!

Here’s how I learned to make Perfect Hard-Boiled Eggs every time – plus, how to peel them perfectly (nearly) every time!

Perfect Hard-Boiled Eggs

It took some experimenting with this procedure, but once I got the times right I have found that it makes perfectly hardened eggs every time without any of the greenish-gray patina on the yolks that indicates overcooking.

Put the eggs into a boiler and cover them with an inch or so of water.  Bring them to a rolling boil over HIGH heat and let them roll for 3 minutes, then turn the heat off, cover the pot, and let them sit in the hot water for 12 minutes.

After the 12-minute sit, dump the hot water and refill the boiler with cold water and ice cubes for several minutes to stop the eggs from cooking.

Peeling hard-boiled eggs

Now, peeling these jokers can be tricky because on some eggs, the membrane between the shell and the white is stiffer and the whites tear when you try to remove the shell.  It seems to be a pretty much universal problem as evidenced by the profusion of “solutions” on the internet.

Problem is, none of these “solutions” actually works – use older eggs,  use fresher eggs, boil them with baking soda, boil them with vinegar, boil them with salt.  Nothing ever works 100% of the time – or even close to 75%.

Here’s how I do it and get good results (almost) every time.

First, crack the larger end of the egg and roll it around on the large end a little and pinch a tiny bit of the broken shell and peel it off of the larger end to expose the white of the egg. 

Then, peel the rest of the egg a fraction at a time underwater or under running water.  As you do this, the cooked white of the egg flexes and lets water in between the membrane and the white, loosening it up.

This is certainly not foolproof – it is still possible to tear an egg up if you get overzealous, but this seems to work most of the time. 

Categories: Cooking, Food, Ketogenic diet

1 reply »