Okay friends, there was actually a time when I didn’t know how to boil water. WATER. Like, turn the burner up high and let it do what happens naturally. My cousin Liz will tell you all about it. Needless to say, I’ve advanced my culinary skills since age 11.
One thing that always intimidated me, though? Making hard-boiled eggs. Scrambled, no problem. Sunny side-up, nailed it. But in the shell? Took forever to even try it. I’d get them at salad bars, eat them when my mom prepared a dozen for Passover seder, and even…ahh can I even admit it…bought them pre-packaged and peeled at the store. The horror, I know.
Then, eventually I took a crack at it (see what I did there? Eggs. Cracked…) and realized how simple and inexpensive it is to make this high protein snack. I mean, how else would I be able to master deviled eggs? You won’t believe how easily the shell comes off! No more tedious picking piece by piece.
So, I figured, if I felt this way, there had to be other people out there who had questions in the category. Kind of like, everything you wanted to know about making hard-boiled eggs, but were afraid to ask.
I’m here for you buddy. I’m here.
Eggs (Bet you didn’t see that one coming)
Salt to taste
Place eggs into a pot, keeping them in a single layer. Note: Room temperature eggs are less likely to crack then cold ones. You’re best bet is using ones that have been in your fridge for a few days rather than super fresh.
Pour water over top, covering about 1 inch.
Sprinkle with salt.
Bring to a strong, rolling boil over medium-high heat. Time for two minutes.
Remove from heat and cover for 10-15 minutes.
Shock cooked eggs under multiple showers of cold water (or stick in an ice bath).
Pour out the hot water while filling up a few rounds of cold.
Replace cover and gently rock eggs back and forth into each other to loosen shells.
Shells will peel right off! You’ll be amazed!
Eat and enjoy as is, in a salad, or for deviled eggs!
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