Lars’s Hard Boiled Eggs

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A Little Personal History:

Making hard boiled eggs isn’t difficult. Yet, I’m asked so often how best to do it (eggs end up under-cooked, over-cooked, yolks are green, shells stick while peeling and take whites with them to the disposal, etc. etc). So, without further adieu,  here’s my tried and true way to boil eggs, perfect every time.

Description:

Ingredients:

• 6+ eggs (only boil enough eggs to make up a single layer in the pot)
• Water
• 1 Tbs salt
• 1 Tbs vinegar (optional)
• 12 ice cubes (1 ice-cube tray)

Procedure:

1. Put the eggs in a pot.
2. Fill pot with cold water. Make sure that the tops of the eggs are covered by at least 1-2 inches water (25 – 50 mm).
3. Add salt and optionally vinegar.
4. Bring to a rapid, rolling boil.
5. Turn off heat, cover the pot and let stand 12-15 minutes.
6. Drain the pot of water.
7. Cool eggs immediately by re-filling pot with cold water and ice cubes.
8. Rest eggs in ice water for 15+ minutes.
9. Crack and peel each egg under running water, starting at the large end (air pocket), then taking off the largest pieces first.
10. Serve or transfer to bowl, cover with plastic wrap and refrigerate till needed (eggs can give off an odor).

Advanced Preparation:

• No advance preparation for hard boil eggs. However, as these eggs are often used in preparation of other dishes, they can be made and refrigerated up to a week in advance.

Tips, Notes, and Variations:

• Salt in the water helps keep egg whites from seeping out of any eggs that crack and make the eggs easier to peel.
• Adding a tablespoon of vinegar to the water also keeps egg whites from seeping out while cooking, but some people find the vinegar affects the taste. Ergo I’ve added it as an optional item. Experiment and tell us what you think!
• Multiple layers of eggs in the pot are more likely to crack: use only a single layer and do another batch.
• Older eggs will be easier to peel, as the air space is larger. If buying fresh eggs, refrigerate for 5 days before boiling.
• Adding ice water to the bowl of boiled eggs lowers the eggs’ temperature to keep the shells from sticking and prevents the greenish tinge sometimes seen on hard-boiled eggs (the greenish tinge doesn’t affect taste or safety).
• The eggs should be done perfectly after standing in hot water for 12 minutes (Step 4). However, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. I also find it’s very hard to overcook eggs using this method. Even leaving eggs rest, covered, for 20 minutes the eggs don’t overcook.
  • If you are doing a large batch of eggs and want to make sure eggs are done; during Step 7, after resting in ice water for 12 minutes, check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done, cook the other eggs a minute or two longer. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.
• If the peeling becomes tragic (e.g. sticking to shell), use a spoon to help scrape out what you can and make egg sandwiches with what’s salvaged!

Warnings:

• Unwashed eggs will keep 4-5 weeks in the coldest part of the refrigerator (not in the door shelves!)
• Boiled or washed eggs will only keep about a week – the protective cover over the shell is gone so best to eat within 5 days.
• Look at your eggs before you put them in your grocery cart! Never buy cracked or even dirty eggs.
• Eggs left out too long should not be eaten. Use them for Easter eggs (as long as you don’t let the children eat them!)

Tags: eggs