Hard Boiled Eggs

Submitted by on Saturday, October 3, 2009 8:09
Posted in category Poultry and Fish

The simple, classic hard boiled egg, is indeed one of the finest and easiest edible delights known on earth, with just 70 calories, and full of nature’s most perfect form of protein.  We always make them and color them for Easter, but they can be enjoyed year round.


  • 12 Eggs
  • Cold Water
  • 1 tsp. Salt
  • 1 tsp. Vinegar


  • First make sure that you are using eggs that are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling.  Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then.
  • Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch.  Add the salt and vinegar.
  • Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to low (boiling should stop) and cook an additional 10 minutes.
  • Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.


  • To peel…crack on all sides, roll egg between hands to loosen and remove shell.
  • Enjoy, with a light sprinkling of salt if desired.

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