If you’re like most people, you’ve tried your hand at cooking hard boiled eggs, and they haven’t turned out like you’d expected. They’re overcooked. Difficult to peel. Have that gray rim around the yolk? Ring any bells? Well, you are in luck because I have a fool-proof method for cooking PERFECT hard-boiled eggs every time, and it’s EASY.
- Place eggs in a pot – but don’t overcrowd them! There should be room between each egg.
- Fill the pot up with COLD water until the eggs are covered for about one inch. Also add a good 1/4 – 1/3 cup of vinegar. This helps with peeling later.
- Put your pot on the stove. Bring the water to a boil on HIGH. As soon as the water is boiling, turn OFF the heat and let sit for 14 minutes.
- Remove the eggs with a slotted spoon and place is COLD water (preferably with some ice). This cools them down quickly, stops cooking, and also makes peeling easier. FYI – the fresher the eggs, the more difficult they are to peel.
- After 10 minutes or so, remove the eggs and peel. Voila. They are PERFECTLY cooked hard-boiled eggs with gorgeous yellow yolks.
Works like a charm – every time. Eat the eggs alone or as a part of a recipe, like my recipe for Polish Rye Sour Soup!