It’s spring season and where I’m from that means cherry blossoms, baby animals and great bargains for eggs. Over the last several weeks prices for eggs have dropped to only $0.77 per dozen and this is when I like to stock up on these jewels. A batch of hard boiled eggs is always a welcome site in my refrigerator. We love them as egg salad sandwiches, deviled, sliced with tomatoes for breakfast, in salads or as a quick snack. They are the perfect portion of protein.
Boiling the perfect egg seems to be surrounded by a great amount of controversy though. And, nothing is worse than trying to peel a stubborn egg where the shell comes off in bits and pieces carrying chunks of egg along with it. There’s been times I’ve thrown more away than yielded.
A simple Google search offers a plethora of answers for the age old question, how to boil eggs that will peel easily. Some suggest baking your eggs in muffin cups, others would swear that the eggs must be old, still others require that a special egg steamer is your only answer. I’m going to tell you how my grandmother taught me to boil eggs and they turn out perfectly most every time.
Step one – Start with a big pot of boiling water:
You heard that right. For years we’ve been told to start off cold and bring the eggs and water to a boil together, but for me though, that has not worked. Instead, I bring a big pot of water to a rolling boil and then gently add the eggs straight from the refrigerator to the boiling water.
Before you ask, yes, sometimes the shock of a cold egg going into boiling water breaks the shell. I find this happens with 1 or 2 eggs every 3-4 dozen. No worries though, the egg still cooks and peels fine and they are still delicious for egg salads and snacking etc. just not deviled. I have found that using a skimmer strainer works easiest to gently and slowly add the eggs to the boiling water. Also, make sure not to overcrowd the pot.
Step two – Lower heat to a gentle simmer:
You don’t want a full rolling boil or your eggs will overcook and may even crack in the pot. Imagine a hot tub with gentle massaging bubbles, that’s what you’re looking for. Cook them for 13 minutes.
Step three – An ice bath is a must:
Gently plunge your eggs into an icy bath and let them cool completely.
That’s it, you’re reading to start peeling away. Just tap the eggs on a counter and peel away. The yolks are firm and creamy without being overly dry.