The Basics: Making Hard-Boiled Eggs

Print Friendly and PDF

Hard-Boiled Eggs

If you, like food writer Elizabeth Lane in Christmas In Connecticut, need a recipe just to boil water, then this simple technique for making hard-boiled eggs will not tax your skills too much.  Hard-boiled eggs are super-simple and make great weekday breakfasts!

 

Serves: 6

Ingredients

6 free-range eggs
Celtic sea salt

Directions

Rinse the eggs, then place in the bottom of a 3-quart saucepan with lid (I love this one from Cook's Standard).  Cover the eggs with cold water until the pan is about 2/3 full.  Place on the stove on high heat, and add a shake of sea salt (this makes the eggs easier to peel.)  This next step is crucial...WATCH THE POT until it comes to a nice "rolling boil" (I know, they say a watched pot never boils, but it will), but not so vigorously that the eggs bounce around in the saucepan and crack against each other in the process.  This will produce Cracked-Boiled-Eggs which are still edible, but may not keep as long in the fridge.

As soon as the water has boiled, take the saucepan off the heat and cover.  Set a timer for 10 minutes and let stand (for soft-boiled eggs, you can experiment with letting the eggs stand for a shorter amount of time.  But don't forget to make sure they're fully cooked according to food safety guidelines.)  Overcooking, on the other hand, will produce what I call Green-Boiled Eggs!

When the timer goes off, use a slotted spoon to gently lift the eggs out of the hot water, and place in a container (with lid) for storage in the refrigerator.  If you're planning to eat one right away, just run it under some cold water for a minute to make it easier to peel (hot eggs can burn your fingers, plus they don't peel well.)  Refrigerate with shells on for up to a week, and enjoy!