Boiling eggs is an art form. Finding the easiest way to hard-boiled eggs took more than a little work.
We got chickens at the start of 2020. We have 4 hens and 3 roosters (right now, until those boys start getting mouthy). Although we live in the middle of town, luckily our roosters don’t make too much noise (yet) and my close neighbor has some of her own. No one has turned me into the chicken police yet.
Raising chickens is fun. They start off as these cute little balls of fluff and before you know it, you have ginormous, feathery, egg-making machines.
Our 7 hens put out about 4-7 eggs per day during the spring, summer and fall. That’s A LOT OF EGGS. More eggs than a family of 4 can generally eat.
I have given some away, and my husband says we do a pretty good job of using them up. But for some reason there’s a part of me that feels like my cute little egg holder will be quickly overrun.
I know you can make tempura paint from eggs, but I already have enough art supplies at home.
I also know you can freeze eggs, but I’ve been reluctant to try that.
One thing I have been doing with my eggs is hard-boiling them to put in my salads. Salads have become a staple of my diet since beginning my nutrition journey, and I’m always looking for yummy toppings. Eggs provide lots of protein, so my salads are not only delicious but keep me full for longer.
When I began making hard-boiled eggs, however, I had a lot to learn. Listed below are the tips for the easiest way to make hard-boiled eggs.
Make Sure Your Pot Is The Right Size
You will want a pot that is large enough for the eggs to lie in a single layer on the bottom while being covered with about an inch of water. You also want to make sure the eggs have enough room for move around a bit, which helps keep them from cracking.
Cook Your Eggs For The Right Amount Of Time
Undercook your eggs and the whites won’t be set and the yolks will be runny. Overcook them and you’ll end up with chalky yolks and green ring between the yolk and albumin (what an egg white is actually called).
Cooling Your Eggs Is Also Important
Eggs are cooled immediately after boiling to stop the cooking process, ensuring that you don’t overcook them and helping keep them from turning green.
This also helps with peeling because the egg membrane separates from the shell.
The Right Add-Ins Make All The Difference
When boiling water, I’ve always added salt. I was never sure why until I looked it up for this article.
Come to find out, there is no added value of adding salt to water for boiling. HOWEVER, adding salt to water for hard-boiling eggs is a horse of a different color. Salt added in this instance with help seal cracks if they were to occur duing boiling. It also helps with peeling the shell off when it’s time to eat.
Adding baking soda in another trick I’ve learned to help with the shell peeling process. This has to do with raising the pH, allosing the shell and membrane to detach.
Store Your Hard-Boiled Eggs Properly
While it is preferred to keep the shell on the egg until it’s time to eat it, you can refrigerate both shelled and unshelled hard boiled eggs for a week. Just remember to store shelled eggs with a damp paper towel to keep them moist (such a gross word).
Or, you can freeze hard boiled egg YOLKS for 3-6 months. The whites don’t freeze well, as they get rubbery when thawed.
If you follow the instructions listed below, you’ll quickly see that the easiest way to make hard-boiled eggs requires very little additional work for a very delicious snack, meal or salad topping.
If you’re curious about some other things you can do with a bunch of eggs, you can check out my recipe for crustless taco pie, which uses, like, 6 eggs.
- Place eggs in pot of cold water. Make sure eggs have plenty of room to avoid cracking and make sure they are covered by about an inch of water.
- Turn stove on high and keep on until water is boiling.
- Once water is boiling, turn stove off but leave eggs on burner. Place lid on pot.
- Set timer for 10 minutes.
- When timer goes off, remove eggs from hot water and place in ice bath for 10 minutes.
- At end of 10 minutes in ice bath, remove eggs and enjoy right away or refrigerate for later consumption.