Hard boiled eggs are used in many favorite, staple recipes, including egg salad, devilled eggs, and as a protein source in salads. Hard boiling eggs are one of those basic cooking skills that a lot of people take for granted. Since it is both a time and resource saver to hard boil a dozen eggs rather than a single egg, the instructions refer to a dozen eggs. The steps are the same if you are boiling many eggs or just one.
Step 1: Take the eggs out of the refrigerator for about 30 minutes, and let them lose some of their chill. This is a preventative measure to help avoid cracking shells. If you have fresh eggs from a laying hen, obviously you don’t need to let the eggs sit out.
Tip- If you are making devilled eggs and want the yolks to be better positioned, rest the eggs on their sides overnight.
Step 2: Put the eggs in a large pot in a single layer with room between the eggs.
Step 3: Fill pot with water (straight from the tap, not heated) to cover the eggs by about 2 inches.
Step 3: Add a 1/2 teaspoon of salt and 1 teaspoon of vinegar. The salt helps to heat the water and the vinegar helps prevent cracking.
Step 4: Bring water to a rolling boil.
Step 5: Turn off heat and cover with a tight lid for 20 minutes.
Step 6: Submerge eggs in ice water. This helps make peeling the eggs easier.
Step 7: Peel the eggs. Gently tap the egg on it’s side to get it started, then roll it around. You want to pierce through the “skin” between the shell and the egg itself, but not rip the egg inside to shreds by handling the shell too roughly.
Step 8: Use the eggs in a recipe immediately, or store in the refrigerator in a sealed container for up to one week.
Click here for five uses for leftover egg shells.
Click here for uses for the water used to boil eggs.