How to Make the Perfect Hard Boiled Egg
Whether you're dying them for Easter, eating them for breakfast or making Deviled Eggs for brunch, the hard-boiled egg is in fact incredible.
I made Deviled Eggs the other day (check back tomorrow for recipes) and thought I'd show you an idiot-proof way to make the perfect hard-boiled egg.
First, older eggs are easier to peel. When you buy eggs at the grocery, let them sit your refrigerator for at least a week before you boil them. Start by putting eggs in a single layer in a large saucepan.
Cover eggs with at least an inch or two with COLD water. Starting with cold water and gently bringing them to a boil will help keep the eggs from cracking.
Adding a 1/2 teaspoon of salt will also help keep the eggs from cracking and will also help make the eggs easier to peel.
I also like to add a Tablespoon of vinegar. In the event that an egg does in fact crack, vinegar will prevent eggs whites from running out. It will not effect the taste.
Turn the burner on high and bring the eggs to a boil. Let it boil for 30 seconds and immediately turn off the burner and remove pan from heat.
Cover the pan with a tight lid and leave (off heat) for 12 minutes.
Remove eggs with a slotted spoon and place in a bowl of ice water to stop the cooking.
Once eggs have cooled completely, place eggs on a paper towel to dry.
At this point, your options are endless. You can leave them in the shells and dye them for Easter or you can go ahead and peel them.
To peel the hard-boiled eggs, lightly crack the shell all the way around on the counter. I like to peel eggs under cool running water. It helps the shell just slide off and washes off all the tiny bits of shell.
Store hard-boiled eggs in an air-tight container (they will release odors) in the refrigerator for up to five days.
Or go ahead and slice one open, add a little sea salt and eat it!
Check back tomorrow for Deviled Eggs three ways. Perfect for your Easter Brunch!