Prep 11 mins
Cook 20 mins
A how-to on making a hard or soft hardboiled egg which are a fantastic, cheap, yummy source of protein! You can make as many as you like at a time.:)
- Fill a small sauce pan with water and put egg(s) in the water. Also fill a bowl with ice and cold water and set aside.
- Set stove on high heat.
- Once boiling, let it boil for 15 minutes for hard boiled or 5 minutes for soft boiled.
- Move the egg(s) to ice water right away and let them chill for 5 to 10 minutes.
- Store in the fridge until ready to eat.:).
Easy and effective! I made a few hard-boiled eggs this afternoon and only boiled for 10 minutes, but they still came out great using this method. Quick to cool and simple to peel. Used in My Egg Salad for an easy lunch! Thanks for sharing!
I used this method to make my eggs for Easter egg painting. I did peel a few for egg salad and they were perfect eggs and easy to peel. Great eggs. Made for Spring PAC 2010.
In general, the method used in this recipe works well, but we've found that the times and temperatures are different for us. One reason might be that elevation above sea level changes the boiling point of water and cooking times. Since we live AT sea level, perhaps that's why our times were shorter. Here's what we've found, living on the shore. HEAT - While we put the heat at High for bringing the water and eggs to a full boil, on our stove, we find that if we leave it on High throughout the boiling process, the eggs sometimes split open. We reduce heat to 7.5 out of 10 once the water is at a full boil and keep it at that setting throughout the rest of the boiling time. TIMES - For us, a perfect soft boiled egg (not overly liquidy, but not yet firm at all) takes 4 minutes after reaching a boil while a hard boiled egg (fully firm and pale yellow throughout) takes only 10 minutes after reaching a boil. COOLING TEMP - The cooling part we do with cold tap water, instead of ice water. We don't make ice in our house, so it's not handy. And since our tap water is rather cold, perhaps that's why we've found we get no green using no ice. Running very cold tap water into a bowl containing the eggs for 5 to 10 minutes works well, and no green. I think it's also important to point out to new boilers that when the recipe says to put the eggs in the water as you begin heating, not after the water comes to a boil, they're not kidding. If you add the eggs in only after the water is boiling, things don't work out the same at all. I did this several times when I was younger and just learning to cook. When we're new to cooking, many of us only SORT OF follow the directions. If they're written well, the directions say what they mean.