Perfect Hard Boiled Eggs

Perfect Hard Boiled Eggs, are easy just follow a few simple hints.

Hard boiling farm fresh hens eggs will invariably lead to eggs that are difficult to peel.

If you have already boiled a batch that are difficult to peel, try putting them in the refrigerator for a couple of days; they should be easier to peel then, but it is better to start with store bought eggs they are usually old enough but fresh enough for what you require.

For a pan size with up to 8 eggs to boil we would suggest the following.

  1. Lay in a single layer the eggs in a saucepan, covered by cold water with a least one inch of cold water above the eggs.
  2. Add 1 tsp. of salt and 2 tbsp. of vinegar, this will help seal any eggs that crack during cooking process and stop the egg whites escaping from the eggs, it also help to make peeling the boiled eggs easier later.
  3. On a medium heat bring the cold water up to boiling point, then turn the heat down to gently simmer, for 12 minutes before turning the heat off.
  4. When the water in the pan has settles and cooled down for about 10 minutes, take the pan and run it under the cold water for 2 minutes before removing the cooled eggs.
  5. We usually refrigerate boiled eggs once they have cooled down completely in a sealed plastic container because uncovered they can sometimes have a not to pleasant odour and you don’t want this to meet you when opening your fridge do you?
  6. Some recommend you can keep boiled eggs in a fridge for up to 2 weeks some say 5 days but think 3 days is our maximum waiting time before eating.

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