Believe it or not, making hard boiled eggs is not as easy as it sounds. Sure, the basic concept is simple enough – put eggs and water in a pan and boil. But, if you don’t cook them long enough they can be runny. If you cook them too long, they’ll turn green. If you put them on the stove and forget about them (like a friend of mine did a few years back), they might explode causing one heck of a mess.
I’ve heard of people boiling eggs in a pressure cooker, in the microwave, and even in the oven, but I always stick to my tried and true method. My eggs always come out perfectly cooked, and the peel always come off easily – keep reading to find out how I do it.
Perfect Hard Boiled Eggs
Eggs (less fresh eggs peel more easily than fresh)
1 – 2 teaspoons of baking soda (you read that right!)
Place your eggs in a single layer in a pot or a large sauce pan.
Add enough cool water to cover your eggs by an inch or two. (If your eggs float in the water, they are spoiled – throw them out and get a new carton.)
Add 1 – 2 teaspoons of baking soda to the water (depending on how much water you have in your pot).
Cover your pot, and place it on the stove over high heat. Keep an eye on it and shut it off as soon as the water comes to a rolling boil.
Leave the eggs on the stove, still covered, sitting in the hot water and set your timer for 20 minutes.
Once 20 minutes has passed, run the eggs under cold water and either peel them right away or place them in the refrigerator. You’ll be amazed at how easily the eggs peel – the shell often comes off in one piece!