Eggs are a fantastic choice for a meal, hearty snack or garnish for other dishes.

But, I have to confess that the mighty hard-boiled egg has always given me grief. I always just settled for hard to peel, rubbery eggs. Not to mention the not-so-lovely green tinged layer on the bottom of the yolk. Hmmm.

I tried so many different things. To no avail. My poor hubby really likes soft boiled eggs and that was just out of the question. If I couldn’t get the hard-boil right, the soft-boil is impossible. How did my mother manage it so consistently throughout my childhood?

I’m still not sure how she did it, but I know how I do it now – successfully!

The secrets are:

• Steam the eggs, don’t boil them
• Time the cook (6 min to soft-boil, 11 min to hard-boil)
• Shock the eggs in ice water immediately when cooked (this helps them release the shells from the whites)

This works so well that I no longer cringe at the thought.

Tips

• This recipe calls for 6 Large eggs, but you can cook as many as you like. Do not pile them on top of each other in the pot though. Air needs to circulate around them.
• If you want your hard-boiled eggs done a tad more, increase the time by one minute.
• Hard-boiled eggs, in the shell can be refrigerated up to 1 week. Peeled hard-boiled eggs can be stored in the refrigerator in a bowl of cold water for about 1 week (change the water daily) – or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.

Please give it a try and let us know how it works for you.

---

Hard Boiled Eggs Recipe

Print Recipe

Servings	Prep Time	Cook Time
6 Eggs	15 minutes	11

DIRECTIONS