I’ve tried more methods of hard-boiling eggs than I can count. Every single one has worked … for a while. BUT, to my surprise and delight, I think I’ve finally, once and for all, cracked the hard-boiled egg code (pun intended).
I’ve used this method consistently for the past few months and have gotten consistently excellent results. (I will not say “eggcelent”, I will not say “eggcelent”, I will not say “eggcelent”. Okay, I will.)
Part of the secret is to keep the water at a boil the entire time you’re cooking the eggs, which helps prevent the albumin (the thin membrane that drives you crazy when you try to peel off the shell) from sticking to the egg. The process is surprisingly easy once you know how:
1. For 6 eggs, use about 3-1/2 to 4 Cups of water in a 1-1/2 Quart saucepan – or if you’re using a different sized pan, enough to cover the eggs by about an inch. Use a pan large enough that the eggs are in a single layer. Bring water to a rolling boil.
2. With a spoon, gently lower the eggs into the water. Adjust heat as needed to keep the water at a constant boil. (You’ll probably only need to adjust once; don’t feel like you have to be militant about this)
3. Set your timer for the desired degree of doneness. (I like 7 minutes, for just-past-soft-but-not-quite-hard-boiled – i.e. a little runny in the middle. 8 minutes will be more solid, 9 even more so, etc. I’d suggest staying under 12 minutes, or the eggs will be dry.)
4. When the timer goes off, immediately put the pan with the eggs into the sink and run them under COLD water. Run the handle of the pan under cold water too. This makes sure no residual heat in the pan seeps into the eggs while you’re trying to cool them. NOTE: If you’re somewhere that’s experiencing a drought, place eggs into a bowl of ice water instead of putting the pan under running water in the sink. Then follow Steps 5-8 as if you’d already re-filled the pan.
5. Pour out the water and crack the eggs gently on the inside walls of the pan – just a couple of cracks per egg, to help the cold water do its job.
6. Run more COLD water over the eggs.
7. Once again, pour out the water and crack the eggs against the inside walls of the pan – this time all sides of the eggs.
8. Run more COLD water over the eggs for a minute. Then lower the water to a gentle stream and start peeling each egg at the top; you can also peel them underwater in the pan. Work your way down, until the entire egg has been denuded. (Well, you are stripping the egg of its covering, so yes, denuded.) The shells will come off surprisingly easily. If necessary, you can slide off any remaining albumin with a gentle swipe of your thumb.
9. Eat immediately, with a sprinkling of sea salt or a drop of sriracha or sambal … or perhaps in a salad with endive, celery, scallion, avocado, extra virgin olive oil and balsamic vinegar. You can also refrigerate the peeled eggs in a covered container (like a Talenti Gelato jar), with a small piece of paper towel on top, which helps to retain just enough moisture. Eat within 2 days max – though you may well finish them off sooner!
Endive, celery, scallion, avocado, eggs, extra virgin olive oil & balsamic vinegar
Cooking Tips:
Very fresh eggs can be hard to peel. So I make sure I have eggs on hand for about a week before hard-boiling them.
Take the eggs out of the fridge while waiting for the water to boil, which usually takes about 10 minutes. That way the eggs aren’t ice cold when they hit the water (which would make them crack), and they're not room temperature either (which would make peeling more difficult).
FYI:
It’s a common misconception to think eggs are dairy. They aren’t. Dairy refers to milk products. So eggs are fine for vegetarian, though not for vegans.
Eggs are a source of high quality protein, with approximately 70 calories, 7 grams of protein and 1 gram of carbohydrate per egg.
Eggs help build and maintain lean body mass, and unlike sugar-filled snacks or energy drinks – which cause your blood sugar to spike and crash – the protein in eggs helps you stay full and your blood sugar stable.
Eggs contain all 9 essential amino acids, building blocks that your body needs but cannot make on its own.
Many people will tell you to only eat the egg white. While it’s true that the white contains some of the egg’s nutrients, you can absolutely enjoy the yolk. In fact, MOST of an egg's nutrients are in its yolk – not to mention that the yolk makes the egg much tastier than the white alone.
Some of the nutrients you’ll find in egg whites are: Protein, riboflavin (a B vitamin necessary for normal cell growth and function) and selenium (an antioxidant that supports the immune system).
Some of the nutrients you’ll find in egg yolks are: Protein, Vitamin D (crucial for bone health and immune function), lutein and zeaxanthin (antioxidants that support overall eye health and reduce the risk of cataracts and macular degeneration) and choline (a vitamin-like substance that affects early brain development, as well as multiple aspects of adult metabolism, cell structure and the neurotransmitter that affects mood, memory and muscle control).
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SOURCES
https://www.aoa.org/patients-and-public/caring-for-your-vision/diet-and-nutrition/lutein
https://www.eggnutritioncenter.org/egg-nutrition-basics/
https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/
https://www.incredibleegg.org/egg-nutrition/egg-facts/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2782876
https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/