Hard-boiled Eggs

I only write the most exciting of content.

For typical store-bought eggs, I use this method:

  • Fill pot with cold/lukewarm water, leave enough room for eggs
  • Add eggs, should be entirely covered with water (truthfully, the pan I use is shallow, a little of the egg is above water)
  • Bring to boil
  • Cover pot. Turn off heat. Leave on stove, let sit for 10 minutes
  • Drain hot water or move eggs to ice bath

This works for me to create nice easy-to-peel hard-boiled eggs.

In the right season, though, I have fresh chicken eggs. This method does not work for fresh eggs.

Aside: store-bought eggs may already be 3-6 weeks old the day you buy them.

If you use fresh eggs, you’ll find all sorts of recommendations: add baking soda to the water, crack the shells when they’re done cooking and let them sit in water, add eggs directly to hot water… I haven’t tried these, but I’ve seen mixed reviews.

For farm-fresh eggs, I just found that steaming works really well:

  • Set up a steamer. You can get creative here, like a colander in a large pot.
    I used this style with a few stones at the bottom to make sure the eggs would be lifted above the water.
  • Add water to pot
  • Add eggs, make sure they’re above the water
  • Bring to boil
  • Cover. Let cook for 20 minutes. I reduced heat to about medium-high.
  • Move to ice bath

I use the ice bath mainly to keep the eggs from over-cooking, and also because I usually want to eat one right away. Is it necessary for the easy peeling? I don’t know.

I’m at near-sea level. If you’re at a higher altitude, you’ll probably need to adjust cooking times (typically this means longer, unless you like soft yolks).

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