Hi Celebrating Family readers, I’m Wendy from Around My Family Table and I super excited to be here with you today! I love guest posting here because Janice has the best readers and fans…do you remember my post from last Christmas? I shared my Christmas Marshmallow Pops with y’all! Today, I’m sharing with you how to hard boil eggs.
Sometimes something as simple as a hard boil egg gets the best of me. I’ve tried several methods for getting the perfectly cooked hard boiled egg, but they always failed until I figured out this method. I’ve heard some people just boil the heck out of the egg resulting in that green ring around the yolk (there is nothing wrong with that, but it’s just not appetizing in a salad). I’ve seen people cook them in the oven…why would I want to heat up the house and waste all that energy on an egg! I promise this is the easiest way to get the perfect result.
Before I share my secret, I’m dying to tell you about the huge 16 week cooking series I have going on over at AMFT! It’s all about going back to basic cooking and learning how to create some basic foods from scratch. Many of us grew up in a society of packets and fast foods, so join me in learning how to prepare simple from scratch recipes from pie crust to the perfect brownie to roasting a chicken! Y’all will love it! Come on over to Cooking 101 and then join the Facebook group to get individual help from me and others group members!
Let’s get back to cooking the perfect hard boiled egg, shall we?
Hard Boiled Eggs
- 1 dozen eggs
- Large stock pot with a lid
- Gently place eggs in a large stock pot. Start filling the pot with cool water until the eggs are completely covered with water and water is at least one inch above the top of the eggs.
- Place stock pot on stove over high heat and bring pot to a rolling boiling (meaning the water continuing boils hard). Once this occurs, cover the pot and turn heat off. Let eggs sit in hot water for 15 minutes.
- After the eggs sit in the hot water bath, gently remove eggs with a slotted spoon to a colander and run cool water over the eggs. Once eggs are cool, peel them for immediate use or place them in the refrigerator to use throughout the week.