Hard-boiled eggs are a convenient and affordable source of high-quality protein. An average sized egg has 6 grams of protein, 78 total calories and numerous health benefits.
However, there’s not much worse when a hard-boiled egg is impossible to peel, tastes like sulfur or is gooey and undercooked. It’s almost like opening up an avocado only to find that it’s already rotten.
I have hard boiled eggs for breakfast every weekday and have experienced all of these common problems. It truly is unfortunate when your major source of protein at breakfast is totally inedible.
To master hard boiled eggs, I’ve experimented with just about every cooking method, duration and temperature out there. I’ve tried adding baking soda, taking the eggs off the heat and letting them sit after they boil, and putting ice cubes in the water after they’re done.
After all this testing, I believe I found the ideal way to cook the perfect hard boiled egg that peels with hardly any effort and has no hint of sulfur.
Hard-Boiled Egg Recipe
Step 1: Bring the water to a boil
I use a small saucepan and put just enough water in so the eggs are covered. You will need to use a bigger pain if you’re doing a large batch of eggs.
Step 2: Place the eggs in the boiling water
I use a spoon to lower the eggs into the water so they don’t crack and to prevent the water from splashing on my hands.
Step 3: Lower the temperature to just below medium
I set the burner on my stove to level 4 out of 10. Look for the boil to gradually settle over the next few minutes. Depending on your stove, you may have to lower the temperature a bit more if the water continues to vigorously boil.
Step 4: Set the timer for 12 minutes
12 minutes produces eggs that are perfectly cooked. The whites are solid and the yolks are a nice bright yellow. You may have to experiment with the timing depending on your stove. Also, plan to add about 30 seconds for every additional egg.
Step 5: Cool the eggs
Dump out the hot water and run cold water over the eggs for about 30 seconds. This is a critical step to ensure the eggs peel easily.
And that’s it! Again, you may need to tweak this formula a bit depending on the type of eggs you purchase and your stove. But with a few small tweaks, I can guarantee you will be cooking perfect hard boiled eggs every single time.