Hard Boiled Eggs Recipe
Eggs are one of the most common and versatile ingredients around. They can be scrambled, fried, or poached for breakfast; transformed into egg salad and made into sandwiches; and cracked atop beef tartare for an extra dose of rich indulgence, to name a few. And of course, they're included in countless baked goods. One of the most classic ways to make an egg is to hard-boil it. It's quick, simple, and doesn't require any fancy ingredients or complicated techniques. And yet, the process of boiling an egg can be frustratingly inconsistent. Sometimes they undercook, sometimes they overcook, and sometimes they're just too difficult to peel. With this recipe, Susan Olayinka of The Flexible Fridge aims to put an end to all those problems.
"We boil eggs almost every day in our house, but what I like about this recipe is that it gives the perfect instruction on how to get a perfectly hard-boiled egg every time! No more guessing for me," Olayinka says. "It allows me to peel the egg cleanly and have it ready for my breakfast sandwich or to add to a dish!" Here's how to improve your egg boiling process from here on out.
Gather your hard-boiled egg ingredients
There aren't many ingredients in this recipe, which means it's important you have everything ready to go. You'll need eggs, obviously — eight of them, to be exact, plus some salt and white vinegar. Older eggs can be easier to peel after they're boiled, but if you don't have any particularly old eggs, that's okay too, as Olayinka has another trick for simplifying the peeling process.
Prepare the water
Now that your ingredients are ready, it's time to start the water. Bring a big pot of water to a boil, and once it's boiling, turn the heat down to medium-high and put the vinegar and salt into the pot. "The salt and vinegar help to easily remove the shell from the egg," Olayinka explains. "So if you are feeling frustrated with getting the shell off, try this method!"
Cook then cool the eggs
Once your water is hot and ready, gently lower the eggs into the pot and let them cook for a little under 15 minutes. While that's happening, prepare a large bowl full of ice water. When the eggs are done cooking, transfer them to the bowl and keep them there for a while — this ice bath helps your boiled eggs cool down and not overcook. After that, take them out and peel them using your preferred method.
Enjoy the hard-boiled eggs however you please
Now, all that's left is to enjoy your freshly boiled eggs. You can always bring a couple with you for a protein-packed snack during a busy day, but boiled eggs can be utilized in so many more ways than that. "I love to serve hard boiled eggs with a simple green salad and some whole grain bread. It makes for a perfect light lunch or dinner," says Olayinka. "You could also add them to potato salad, egg salad, or even pasta salad. So many possibilities!"
This recipe uses eight eggs, so unless you're cooking for a group, you'll probably have leftovers. "You can store hard boiled eggs in the refrigerator for up to one week. I like to keep them in a separate container so that they don't absorb any odors from other foods," she notes. The next time you're in the mood for boiled eggs, this recipe will help you get consistently quality results, and that'll make everyone's life easier.
- 8 eggs
- 1 tablespoon salt
- ¼ cup white vinegar
- Bring the water to a boil over high heat, then reduce the heat to medium-high.
- Add the salt and vinegar.
- Carefully place the eggs in the water and cook for 14 minutes.
- Remove the eggs from the water and place them in a bowl of ice water for 15 minutes to stop the cooking process.
- Peel the eggs and serve as desired.
| Calories per Serving | 126 |
| Total Fat | 8.2 g |
| Saturated Fat | 2.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 319.9 mg |
| Total Carbohydrates | 0.6 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.3 g |
| Sodium | 234.6 mg |
| Protein | 10.8 g |
