I am always searching for the best way to hard-boil an egg. You know the problem with them — they can be too mushy on the inside (usually not my problem) or they can have that ugly black ring around the yolk (I get this one!). The other problem is with peeling them for deviled eggs where they need to look pretty. That is why I end up making egg salad alot!
Here is the best tip so far for hard-boiling and then being able to peel.
- Don’t use super fresh eggs. Store them at least 7-10 days first.
- Place eggs in your pan and then cover with cold water. Use 1/2 t salt and 1 T oil and a pinch of baking soda.
- Bring Eggs to a full boil.
- Take off heat and put lid on pan.
- After 15-20 minutes, remove eggs from hot water and place in ice water using tongs. This stops the cooking process.
- Crack shells and run uder cold water again.
- Store unpealed eggs 4-5 days in refrigerator.
To check for freshness: if your egg rises to the top in your cold, salted water. Throw it away! Fresh eggs should sink.
Is it hard-boiled or fresh? Spin the egg on its side. It will spin only if it is hard-boiled.
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