A few years ago I learned there actually is a method for cooking hard boiled eggs. I used to just boil them for about 10 minutes or so because that’s what someone told me to do when I was learning how to cook. Most of the time they would be overcooked and have a greenish-gray coating on the yolk. They were still edible and I really didn’t think anything of it until a few years ago. I purchased Martha Stewart’s cookbook Great Food Fast with recipes from her magazine Everyday Food. There is a section on basics. I usually skip these types of sections and go straight to the recipes, but I’m learning it’s usually best to start with the basics and it saves me a lot of grief later on. Since many of you will be making boiled eggs this Easter I thought I’d share Martha’s tips.
Place eggs in a saucepan and add enough water to cover them by 1 inch. Bring the water to a simmer over high heat. Remove from the heat, cover and let stand for 12 minutes. Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to one week.
I love turning our hard boiled eggs into deviled eggs. I found this recipe for blue cheese deviled eggs on pinterest. It’s from This Mama Cooks. I happen to love blue cheese, but I know some people (namely my father-in-law) do not. I personally think the combination of egg and blue cheese would be delicious. You can click here for the recipe. I also share a great recipe for red beet eggs in this post.
If someone knows a foolproof trick to peeling eggs please let me know. I have read several things, but still wind up leaving half of my eggs scarred. The white always wants to come off with the shell.
Thanks for sharing my blue cheese deviled eggs recipe with your readers. Just one warning though. Don’t eat too many or your friends and family may not want to hang out with you the next day because you may be, ah, a bit stinky.
Thanks for the warning Anne Marie. I’m excited to try them.
I LOVE Blue Cheese too!
Someone posted on facebook a different way to a ‘hard boiled’ egg. They are baked in a muffin tin. I will see if I can find it and send it too you. The notes said they were easy to peel.
Wow! Who knew?!?! I, too, thought you just boiled them for 10 minutes! I might have to try this tonight.
My mom told me not to hard boil eggs that you just bought…..use ones that have been in the fridge a few days and they will be easier to peel. I put my eggs in saucepan of cold water, set timer for 20 minutes, turn stove to boil and reduce heat each time it comes to a rapid boil. You only want a slow boil. Mine are usually perfect….unless you fill an entire soup pan full of eggs to hard boil like George did one Easter…they were all raw! I do 6-8 at a time and they are good.
Thanks Betsy. Don’t let George cook the eggs this year. I hope you guys have a Happy Easter!
Dawn, I am conflicted here with this egg thing…..because I like the method Martha uses….but often I cannot peel them either. So, I stick to my mother’s technique which works every time.
I boil the water first. salt it. (don’t know if that makes any difference but if mama says….). Then, with a slotted spoon, I lower the egg gently into the water one at a time. Boil for 13 minutes and they are perfect every time. I’ve not had any problems with the peeling since doing it this way. sometimes they will have the gray ring you speak of, sometimes not….so i’m not sure of the reason for that.
HOWEVER, Alton Brown is a food Genius, and I am trying THIS method next: http://www.youtube.com/watch?v=xUHKpHek2E8
Thanks Angela. Several people have commented about salting the water so maybe that’s one of the keys. It also helps if your eggs aren’t fresh. According to Martha the gray ring means they were overcooked, but still okay to eat. I’ll check out Alton Brown.
update on the boiling eggs. I’ve been testing this as I eat a boiled egg every day for breakfast (my boring life). The PERFECT every time boiled egg with no grey ring is:
boil the water first, salt it, lower the egg into the water with slotted spoon (and over mitt).
boil for 12 minutes. drain immediately and lower egg into a ice bath for 5 minutes. remove from ice bath and they are PERFECT every time. no grey ring, thoroughly cooked, peels perfectly.
You are too funny. Thanks for the tips.