How to Perfectly Hard-Boil Eggs

One reader said of my technique: "That's actually pretty brilliant. Honestly, I basically already knew not to cook them for 15 minutes" - Andrea Anderson

Did you Andrea, did you?

After some other non-important words about me and my old ways she continued to say: "But I like how you have the specifics of it for if I want to do it and have it come out perfect."

Well you're welcome Andrea, feel free to name your next child after me.

Who cares what others may think, boiling eggs is an art! Well maybe not an art, but it does require some serious skill!

If you're one of those many people who sit there pondering life's deepest questions, ask yourself these:

Am I letting my eggs crack before I take them off the burner? (Hint: that's not how they're supposed to be)

Are my eggs resembling that woman at Walmart who's zipper is about to burst...Exploding eggs are not as appetizing as you might believe.

Do my eggs have a gross greyish blue ring around the yolk? 

If you answered yes to any of these questions, then you might be suffering from over-boiled egg syndrome. Don't worry, it's very common and I'm sure they'll set up a support group soon.

I used to think that you were supposed to bring your eggs up to the boil and then boil them for 15 minutes, followed by a good blanching. If dry over-cooked eggs that fit the descriptions above are your style, then by all means, follow those instructions. 

However, if you like a hard boiled egg that still has a creamy texture (not at all under-cooked, but not dry), then here's how it's done:

1. Fill a pot with cold water and eggs. Make sure that the eggs are completely covered, if they're not, the rolling boil can cause them to break. Leave the lid off to the side for now.

2. Put a Tablespoon of white distilled vinegar in the water. This will help keep the color of your eggs vibrant, eliminating the possibility of that gross multi-colored ring. It also makes peeling your eggs a breeze!

3. Once the water comes to a rolling boil, TURN OFF the heat, that's right, turn it off! Leave the pot on the hot burner and place the lid on top of it. The eggs will cook as the burner cools off (the lid traps more heat inside). When you boil for the full time, you overcook and crack your eggs.

 4. As soon as you put the lid on and turn off the heat, set a timer for 12 minutes. Not 10, not 15, 12!

This is crucial!! Too short and you have a soft boiled egg, too long and...well..you get the idea.

As soon as those 12 minutes are up, blanch the heck out of those baby chickens! Fill a bowl with water and ice and place the eggs inside gently (I use a spoon). The eggs will be hot and will probably melt your ice, so feel free to add more.

Well there you go! This recipe is idiot proof...unless you're a really really big idiot; In which case I'm sorry, that must be rough. Good luck, and let me know how yours turn out!

-Rachelle