I know this is technically a “baking” blog but, I have received about a dozen (or more) requests for a recipe for “boiled eggs”. So…here is what works for me EVERY single time – and it couldn’t be easier…
Perfect Hard Boiled Eggs
Place desired amount of eggs in a pot and fill with COLD water. Fill with enough water to cover the eggs by about 1/2 inch. Make sure there is a little “room” for the eggs to breath – in other words…don’t stuff the pot FULL with eggs…make sure they can “move” around a little. I find that a medium size pot will hold about 8 eggs.
Place the pot on the stove and turn the burner on HIGH and wait for the eggs to boil.
Once the eggs start to boil, let them boil for about 30 seconds.
Place on a tight fitting lid and remove the eggs from the heat.
Let them sit for 14 minutes exactly.
Remove the lid and run the eggs under COLD water for about a minute.
When you’re ready to peel them – find the “bottom” of the egg and gently tap the end, peeling away the shell while running the egg under a cold stream of water. The cold running water will help “lift” the shell from the egg.
Use as desired.
My favorite way of eating these are just simply cutting them in half and sprinkling with sea salt and freshly ground black cracked pepper. My 2nd favorite way of using these would be in making my “Mustard and Mayo Peppered Egg Salad”…but that’s for another blog post! Ha! 😉