Can you boil water? Great! Then you can make hardboiled eggs, too. 🙂
I feel a little silly posting this as a recipe when there is only one ingredient besides the water. However, mastering hardboiled eggs is important so I have to share.
Before I figured out how to cook my eggs perfectly every time, I wasted too many of them to cracking when adding to boiling water or worse yet, made ones that have the dreaded green ring around the yolk. Ewww!
These eggs come out the way I like them each time, with a beautiful yellow yolk and a soft white.
Just in time for Easter. Hop to it!
Gently place eggs into a saucepan large enough so the eggs lay in an even layer on the bottom of the pan. Add enough water to the saucepan so the water is about 2″ above the eggs. Place the saucepan on the stove uncovered, turn on the heat to high and heat until the water boils. Stay nearby so you’ll know when the water starts to boil.
After the water boils, remove the saucepan from the burner and turn off the burner. Cover the pan. Let the eggs stay in the hot water for 10 minutes.
After 10 minutes, carefully drain the hot water from the saucepan, then fill up the pan with cold water, and add about 10-15 ice cubes. This will cool off the eggs and keep them from continuing to cook.
Let the eggs cool for 5-10 minutes. Peel and enjoy.
Eggs can be kept unpeeled and refrigerated for 5 to 7 days.
-Caitlin Russell MS, RDN, CLT