I make a lot of hard boiled eggs. A lot. There are some in my fridge right now… perfect, easy to peel, no green ring, hard boiled eggs for snacking, breakfast, deviled eggs, and egg salad. I’ve learned a few things about how to make foolproof hard boiled eggs so here’s what I know…
1) Really fresh eggs will be harder to peel so use your older eggs for boiling.
2) Place eggs in a pot and cover completely with cold water.
3) Do not crowd too many eggs in the pot or they may not cook.
4) If you see a stream of bubbles coming out of an egg in the cold water that means it’s cracked. Remove the cracked egg and save it for cooking.
5) Add ½ teaspoon of baking soda to the water. If you don’t have baking soda, use salt.
6) Bring the water to a full, rolling boil.
7) Cover the pot and turn off the heat, leaving the pot on the warm burner.
8) Set a timer for 17 minutes. Prepare a bowl of ice water.
10) After 17 minutes remove the eggs from the hot water using a slotted spoon and place them in the ice water for 2 minutes. They will still be warm inside after two minutes.
11) Serve immediately or keep refrigerated.
11) Freshly boiled, warm eggs will be easier to peel than cold ones.
12) Peeling them under running water makes peeling easier.
13) Start to peel at the fat end of the egg for easier peeling.
So that’s all I know about making perfect hard-boiled eggs. Now here is why I eat them: Eggs are a great source of….
~Protein, B vitamins, and minerals.
~Choline, which reduces inflammation, protects against breast cancer, and supports brain health.
~Lutein and Zeaxanthin to ward off macular degeneration.
~Sulphur for shiny hair, strong nails, and glowing skin.
~New research tells us that egg yolks contain dietary cholesterol but they do not raise blood cholesterol. For the latest research on eggs from Prevention Magazine, click here.
So that’s everything I know about making perfect, easy to peel, no green ring hard boiled eggs. Now here’s as quiz: Q: Why do brown eggs cost more than white ones? A: Because the hens are bigger and it costs more to feed them. Nutritionally, there is no difference.
I’m part polish. I wish I paid more attention to my grandmother & aunt when they cooked. I dont remember stuffed cabbage rolls or pierogi, but I might not have liked them so didn’t pay attention if they were made. The one thing I do remember are the Chrusciki’s. I love the way you explain recipes. So easy to understand. I’ve been looking for a pickled egg recipe & wondered if you have your own recipe for that.
I have tested this out and it works. If eggs are really fresh they will be hard to peel. I pierce the shell with a needle at the narrow end. I use anything I have to tap the needle in. The shell has never cracked. They always peel easily.
You’re right there is no difference in the 2. I’ve also been told by customers who have hens tell me the same thing you just said. They added it depends on the type of hen.
Great tips JJ! I just made some this past weekend along with your chocolate chip pizza and your mac and cheese for the first time. I made the pizza before but not the mac and cheese. Mike ate three bowls of it!!!! It was the best we ever had! I love all these nutritional facts! Thanks for all you’re trying to do for people!!
Sue
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