Perfect boiled eggs are something I use to only be able to dream of. I absolutely hated it when I made boiled eggs and they have a green ring around the yolk. I would get so angry when I tried to peel the eggs and half the egg came off with the shell. Luckily I found this method to make perfect boiled eggs. The eggs come out perfect every time!
Every Easter we are in the kitchen boiling dozens of eggs so that our kids can dye them. Don’t make the same mistake I made for so many years. Thanks to the American Egg Board, we never have to cry over failed boiled eggs again.
Here are also a few tricks and tips for hard boiled eggs.
1. Because fresh eggs can be difficult to peel. Use 7 to 10-day old eggs when making boiled eggs.
2. Hard boiled eggs are easiest to peel right after they have cooled.
3. The best way to peel a hard-boiled egg is by tapping it on the counter until the shell has fine cracks all over. Gently roll the egg around in your hand to loosen the shell for the egg. Begin peeling the egg at the larger side under cold running water.
4. You can store a hard boiled egg in the shell for up to one week in the refrigerater. It is recommended to store the eggs in the original carton to prevent odor absorption. Once you peel an egg, it should be eaten that same day.
5. You can tell when the eggs were packed by looking on the carton. The last three numbers above the sell by date is the date that your eggs were packed.
6. According to shelflifeadvice.com, eggs that are properly stored can be used up to 3 to 5 weeks after the sell by date on the carton.
Join back here tomorrow to find out How to Make the Perfect Hard Boiled Egg in the Oven.
With love from my kitchen to yours,
Perfect Hard Boiled Eggs
1. Place your eggs in a single layer on the bottom of a saucepan. Cover the eggs with cold water so that it is 1 inch above the eggs.
2. Cook on high heat JUST until the water starts to boil. Immediately remove the pan from the heat and cover the pan with the lid. Let the eggs sit in the water to continue to cook for 9 minutes for medium eggs, 12 minutes for large eggs, and 15 minutes for extra-large eggs.
3. Drain the water from the pan, peel the eggs, and serve warm . You can run cold water over the eggs to cool them down. You can also place them in a bowl of ice water to cool them down and then refrigerate if you are not serving them immediately.
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