The Perfect Hard Boiled Egg

Up until several months ago, I had no idea that there was a whole “science” behind getting a perfect hard boiled egg.  One particular Sunday, I had a craving for a hard boiled egg.  Since I don’t fix them very often, I couldn’t remember exactly how long to cook them, so of course, I went to Web to find the answer.

What I found were all of these “dos and don’ts” when it comes to hard boiled eggs….don’t use farm fresh eggs because they won’t peel very easily….don’t overcook the eggs or you’ll get a gray ring around the yoke (guess I grew up eating overcooked eggs and never knew it :-)….do alter your cook time according to the size of the egg….etc, etc.  I followed the instructions but the eggs weren’t perfect and certainly didn’t peel well at all.

Well, when my cousin came to visit last month, she decided to cook some eggs.  When I saw her perfect hard boiled eggs, I begged her for her secret and here it is:

*Place the desired number of eggs in a pan and fill the pan with enough water to cover the eggs.
*Bring water to a boil.  As soon as the water begins to boil, set the timer for 15 minutes & keep the burner on! (You may have to adjust the temperature on your burner slightly so they don’t boil over but keep them boiling for the full 15 minutes.) This goes against every other method I’ve ever read but it works!
*As soon as the timer goes off, put the pan in the sink and immediately run the eggs under cold water and begin peeling. 

Viola!  You have perfectly done eggs that peel easily and taste wonderful!  If you don’t want to eat them right away or are planning to color them with the kiddos, just run them under cold water and then put them in the refrigerator until you’re ready to crack and eat them. 

I have tried this method with various size eggs and varying levels of freshness and the eggs seem to come out perfect everytime.  The only eggs that might still be hard to peel are those “fresh from the farm eggs” right out of the chicken coop.  These you might want to wait a few weeks before hard boiling. 

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