Perfect Hardboiled Eggs

As a lover of eggs, I usually find any excuse to eat them and some dishes just call for having perfectly hard boiled eggs. The egg white is pristine in color and the yolk, perfectly yellow without a darker greenish lining surrounding the yolk. This method is perfect when boiling a larger quantity of eggs.

Photography by Heaven on Hearth

It is best to use eggs that are about 3 – 5 days old as they are much easier to peel. Also, having the eggs at room temperature will make the cooking time shorter and there will be less chance for the eggs to crack.

Eggs in One Layer in the Pot

In a large pot, place 6 eggs and cover with cold water. Make sure that the eggs are covered with about an inch of water and that they are nice and neat in one layer so that they cook evenly. Bring the water to a boil over a medium heat. Once brought to a boil remove from the heat and leave covered for a further 15 minutes. After 15 minutes, either drain the water and fill the pot with cold water and repeat two more times or place the eggs in ice water. This will allow the eggs to peel easily.

Use hard boiled eggs for salads, sandwiches and deviled eggs.

This makes 6 hard boiled eggs. Voilà. How easy was that.