Admittedly, I’m a hard boiled egg snob. Learning the basics of cooking is essential. Getting simple things right, like hard boiled eggs, are game changers and elevate your food. When you have just a few ingredients in a dish, you want your building blocks to be at their best and that means taking the time to get things right. You wouldn’t want to build a house on a faulty foundation, right? So let’s get the basics down. That means using the freshest ingredients available and preparing them in a way that brings out the very best in them.
I need perfectly cooked hard boiled eggs or I just skip the whole thing. My standard is pretty simple – no green ring around the yolk. The dreaded green ring develops when the egg is overcooked. When the egg is overcooked, the texture changes and the egg becomes rubbery, hard, and ultimately, flavorless.
I always have hard boiled eggs on hand. They make a perfect snack whether on the go or after a workout. I like them best sliced in half with a sprinkle of kosher salt. I add them to salads, kids’ lunches, and use them as the foundation for classic egg salad. They were a life saver in getting my husband through Whole 30 and are usually in my bag when I board a plane for a satisfying snack. When done right, they are the perfect food.
A note about fresh eggs: they are harder to peel. Store bought eggs work great for making hard boiled eggs and are much easier to peel. If you have fresh eggs, wait a few days so that they are easier to peel.
- 6-8 eggs
- Fill a large bowl with ice and water to make an ice bath. Set aside.
- Place 6-8 eggs in a sauce pan in a single layer.
- Cover eggs with cool water so that eggs are covered by 1 inch.
- Bring to a boil.
- When water comes to a boil, cover pot with tight fitting lid and remove from heat.
- Let sit covered for 11 minutes.
- Immediately remove eggs from pot and submerge in ice bath to stop cooking process.