Making the Perfect Hard-Boiled Egg

With these simple steps, you can make perfect hard-cooked eggs every time. Our family eats a lot of egg salad since we love it and it’s a great quick way to get some good quality protein. This means I cook a lot of hard-boiled eggs.

Occasionally, for holidays, we make deviled eggs and with these instructions, you don’t have to worry about peeling a dozen or more eggs. These eggs are cooked just right, the whites are firm but not rubbery and the yolk is creamy but not gray and overcooked, and they peel easily.

ONLY ONE REAL FOOD INGREDIENT

First, carefully place your eggs in a saucepan and cover them with cold water, making sure they are completely covered. Then, turn your stove burner on high and place the cold pan on the burner.

Once the water comes to a full boil, turn the heat off and let the eggs sit on the burner for 15 minutes. After that, drain off the hot water and fill the pan with very cold water. Drain that water off and refill one more time with cold water.

Next, add some ice to the pan of eggs and let them cool for a few minutes. Then peel your eggs. I like to peel them under running water, which makes them peel even easier. ENJOY your perfectly cooked hard-boiled eggs.