How to Hard Boil Eggs

If you need to know how to hard boil eggs the right way, and just by dunking them in a pan of water, then this article will give you all the tips and tricks of dealing with eggs.

Hard-boiled eggs are used for everything from salads to bakes, and do not forget the simple salt and pepper sprinkled hard-boiled eggs. And yes, deviled eggs are everyone’s favorite aren’t they! So whether you are eating them in sandwiches or as deviled eggs, eggs need to be hard boiled properly.

Here is a guide on how to hard boil eggs:

Preparation tips

Before you start boiling the eggs, for whatever recipe, there are some preparation tips that will help you.

• If you are making deviled eggs, you need to have the yolks centered for better preparation. You can ensure that yolks are centered by placing them on their sides in the carton itself for 8 hours. Places these eggs on a leveled shelf to avoid damage to the eggs.
• It is always better to use eggs that are about a week old. This is because older eggs are easier to peel.

Cooking tips

• Eggs need to be removed from the fridge thirty minutes before cooking so that they come to room temperature and do not crack or break when plunged from the cold to the heat.
• Take a large pot, and one that will let the eggs cook comfortably without bumping into each other and cracking.
• Fill the pot with cold water at a level that is an inch about the eggs.
• Cover the pot with a well fitted lid and set the burner on a level so as to bring to boil in six to seven minutes. If the burners are extra hot, then adjust the temperature so that eggs do not crack when the water heats up.
• Keep a check on the eggs by lifting the lid and checking the water temperature.
• Let the water come to a full boil and then remove the pan from the hot burner onto a cold burner.
• Sprinkle a teaspoon of salt in the water over the eggs after you have moved it to a cold burner. This will help in peeling and will not make the eggs salty either.

Cooling and Peeling Tips

Eggs need to be cooled before peeling, and they need to be cooled quickly so as to avoid that ugly greenish tinge that tends to form around the yolk. This greenish tinge is the result of iron in the egg yolk and the sulfur in the egg white’s chemical reaction.

• The easiest and fastest way to cool eggs is by putting them in a bowl of ice and cold water. It is best to have a bowl full of ice and water ready and just placing the eggs in them directly from the hot water. Let the eggs cool for thirty minutes.
• After the eggs have cooled, peeling should be fairly easy. Crack the shells on a hard surface and be careful not to remove the peels.
• Return the cracked-shell eggs into a bowl of water for about ten minutes, so that peeling is easier.
• Pick up each egg, and look for a place where the inner membrane and shell are peeling, use that and peel the entire shell off. It is important that the inner membrane also comes out with the shell. If the membrane isn’t coming out properly, just put it under a tap so that the force of the water can help with the peeling.

Your hardboiled eggs are perfect and ready to eat.