The Perfect Hard-Boiled Egg

20 Mar

Eggs are one of the best ways to get protein with any meal. Hard-boiled eggs in particular are easy to grab to eat with fruit or a muffin for breakfast or cut into a salad for lunch. If they are overcooked the outside of the yolk will turn slightly greenish, which isn’t very appetizing. So I thought I’d share directions for how I boil eggs that turn out perfect every time!

Hard-Boiled Eggs

lots of water
1 tsp vinegar
6-12 eggs

Place eggs in a medium-sized pot and fill with water until eggs are just covered. Add vinegar. Heat on high until water just starts to boil. As soon as you see bubbles, reduce heat to simmer and set a timer for 11 minutes. When the timer beeps, place eggs into a strainer and run under cold water for a 30 seconds. Ét voila – picture-perfect eggs.

Note: I find hard-boiled eggs easiest to peel when they’re room temperature.


2 Responses to “The Perfect Hard-Boiled Egg”

  1. Vincci March 20, 2012 at 5:09 PM #

    Hmm I think I like my eggs just a touch cooked less than that! I’m so awful at timing when it comes to boiling and poaching eggs :S

    What’s the point of the vinegar? I get that it helps to hold the egg together when you’re poaching eggs, but when you’re hard-boiling?

    • jacinthe March 20, 2012 at 8:38 PM #

      Great question, Vincci! The vinegar does exactly the same thing here as it does for poaching, but only just in case the shell cracks while cooking. It present much of the eggs from seeping out. Try 9 minutes for slightly less cooked. 🙂

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