I used to be able to cook a hard boiled egg properly. Then one day I couldn’t. I’m not sure what happened. I was using the same recipe I have used since I was 12.
Whatever the reason, after much frustration I finally figured out how to prevent them from being a disgusting ooey mess. The key was just turning up the heat a little when it was simmering.
How to Make Perfect Hard Boiled Eggs
1. Fill a pot with cold water to just cover the eggs. Bring to a boil. If you manage to remember that you are cooking and notice when they first start to boil you can avoid getting that grey skunge around the yolk by turning the heat down right away (make sure it is just above low).
2. Simmer for 10 minutes with the lid on and then run cold water over the eggs. Its best to peel them while they are still a little warm and if you roll them in your hands before you start to peel, it’s even easier to get the peel off nicely.
Since we’re talking about Hard Boiled Eggs I might as well share my Devilled Egg Recipe too. My family loves them. I’m pretty sure if I showed up to a family function without them I would be asked how long it was going to take me to go pick up the eggs that I obviously forgot at home.
- Devilled Eggs
- 12 Hard Boiled Eggs, peeled and cut in half lengthwise
- ½ cup mayonnaise
- 2 tsp mustard
- 2 tsp vinegar
- Scoop the yolk out of each egg and put into a bowl. Mash up with a fork.
- Add the mayo, mustard and vinegar and mix well.
- Put a big scoop of the egg mixture into each egg half and sprinkle with paprika.
In case you were wondering, no I do not own a deviled egg tray. I own four. Seriously. I typically have to bring 3 or 4 full trays to a family party – they are that good.