Perfect Hard Boiled Eggs
We eat a lot of eggs in our house. Poached, scrambled, or baked in a quiche or casserole? Yes, please! There are so many way to enjoy them!
For years I struggled with making perfect, easy to peel hard boiled eggs. Sometimes they were cooked perfectly, but impossible to peel. Other times they were easy to peel, but over or under cooked. I've tried so many different methods (pressure cooker, oven, cold water to start, etc.) and finally discovered a way to get perfect eggs every time.
While starting the eggs in cold water gets perfectly cooked eggs, I can almost never peel them without making a mess of them. That's fine for making egg salad, when they don't need to look pretty, but not when I'm making deviled eggs. Making them in my pressure cooker is great, but sometimes I don't want to drag out another appliance when using a pot is just as easy. This is the method that my grandmother used when I was growing up and I am honestly not sure why I even tried to do it differently. It's seriously so easy and the shell just slides right off.
Perfect Hard Boiled Eggs (Easy Peel)
1. Bring a pot of water to boil. (Make sure there is enough water to cover eggs by an inch or so.)
2. Once boiling, lower temperature to keep the water at a low simmer.
3. Gently lower eggs into simmering water and cook for 12-14 minutes.
4. While eggs are cooking, prepare an ice bath.
5. Remove eggs from simmering water and put them in the ice bath for 10-15 minutes.
Hard boiled eggs can be kept in the refrigerator for 5-7 days, in the shell, and are perfect to have on hand for a quick breakfast or snack. Or, use them for Eggs Jeanette (my favorite way to use up leftover Easter eggs.)