We eat hard-boiled eggs on a regular basis around here and I’ve been using this method to boil eggs for as long as I can remember. It never even occurred to me to share it, until I was playing around with natural egg dyes this week and then dealing with the resulting less than perfectly boiled eggs.
That was when I realized that this method really is the best method I’ve ever found for hard-boiling eggs.
Regardless of whether or not you plan to dye eggs this weekend, I highly recommend you boil some eggs. That way you can dive into some Chipotle and Lime Deviled Egg Dip or a heaping plate of Bacon and Egg Garden Salad; both of which I can not recommend highly enough.
A couple of tips: The older the eggs, the more easily they will peel. There is an old adage that fresh eggs are for frying and old eggs are for boiling. If I am planning to hard-boil eggs, I try to buy the eggs a couple of weeks before we will need them.
- 1-10 eggs
- Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove from the heat. Keep the eggs covered with the lid for 12-14 minutes. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool.
- Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I've found that peeling them under barely running water often helps as well. Enjoy!