Back in the day, making a hard boiled egg was considered an essential household skill. It was assumed that every housewife worth her pearls could make a perfect hard boiled egg, devil that sonofabitch, and still have martinis waiting for the guests.
Well, maybe not.
Remember back to all of those greenish deviled eggs? The ones with mealy yolk mousse in the middle? Yeah, those were over done. Hard boiled egg yolks should never be green or mealy. They shouldn’t be dark yellow on the inside and light yellow on the outside. They should come out bright yellow throughout and firm.
I realized that many people don’t know how to properly hard boil an egg. I know people that have to Google it every time. So here’s the answer. Bookmark it, pin it, passive-aggressively email it to your mother-in-law… whatever. I will help you make the perfect hard boiled egg.
- fresh eggs
- large saucepan with lid
- balsamic vinegar (optional… it’s a tip I’ll mention)
- Start with cold water and cold eggs. It sounds counterintuitive, but trust me. Place the eggs in the saucepan. Make sure there is enough room for them to all lay on the bottom. If you have to do more eggs, do it in multiple batches.
- Cover the eggs with enough cold water that they are fully submerged, but no more.
- TIP: If you’re making more eggs to store for the future, add a generous splash of balsamic vinegar to the water. It’ll dye the shell a darker color so that you can tell the hard boiled eggs from the regular eggs when you put them back in the fridge. It won’t change the flavor; it’s like dying an Easter egg.
- Place saucepan on the burner and turn to high. As soon as the water reaches a rolling boil, turn the heat off and cover the saucepan.
- Set a timer for 10 minutes. Once the timer is done, immediately rinse the eggs with cold water until they are cool to the touch.
- Either serve immediately or refrigerate immediately.
- TIP: The shells may be cold, but the insides will still be a little warm. To prevent the insides from over cooking, either eat it, cut it, or cool it.
That’s it. It’s that easy. So the next time you’re making a Cobb salad, your eggs will turn out perfectly!