Tuesday, August 23, 2011

How to Cook the Perfect Hard Boiled Egg

For anyone that has read our blog over the past year, I don't post too often and focus more on the "behind the scenes" elements of the site, but lately I've learned a few basic things in the kitchen that I've noticed many people on the Internet question.  So today I bring you instructions for cooking a perfect hard boiled egg.

With so much to think about with how high the stove should be, how long the eggs should cook, there are a lot of opinions out there.  There are no doubt different methods that will achieve boiling the egg, but you don't want an egg that is undercooked or overcooked. 

*The first step is to put the eggs in the pan, and fill with water so the eggs are fully submerged

*Next put the pan on the stove and set it to "high"

*Let the eggs sit on high until the water is at a "rolling boil," meaning you see large bubbled coming up and burst at the surface of the water.

*When you see the water is at a rolling boil, turn the stove down to "medium" right away, and let the eggs sit at medium for 10 minutes.

*After 10 minutes, remove the pan from the stove and run run cold water over the eggs right after draining out the hot water (this step assures that the yolk will be a nice yellow and not the green or gray color you may see on some hard boiled egg yolks.)

*Let the eggs cool off for around 20 minutes, and you're all set.

This method makes a great egg that's shell is more easily removed than eggs I've dealt with in the past, and the inside is cooked to perfection.  Try out this basic method for cooking a hard boiled egg, and let us know if you got the same great result in the comments below!

1 comment:

Mr Man Dude said...

I think you might have left off the most important point. To get a hard boiled egg to peal easier, let the eggs sit in your refrigerator for a few days. Fresh-fresh eggs, hard boiled, are a bear to peal.