A few weeks ago I made a couple dozen of red beet eggs. Sounds simple enough, right? Wrong. Peeling the eggs turned into a total nightmare. Who would think such an easy task could turn out to be so complicated. One of the first things we learn how to cook and many of us have been taught all so wrong.
I’ve had the same method for cooking hard boiled eggs for years. Tried, true and they turn out perfectly cooked. Yellow, creamy yolks – no grayish greenish ickiness. So that’s all fine and dandy but they end up peeling and looking like a horror story. Then there’s method I was taught growing up – it’s the total opposite. The eggs peeled effortlessly but were rubbery and had green, dry crumbly yolks.
So I need the best of both worlds – a perfectly cooked and easily peelable egg. Here we go…..
Without a doubt out there is a whole science behind this. I’m not venturing into the whole explanation of it but here’s a great link explaining it all from Serious Eats….
The experiment is simple. A dozen eggs – same batch – and two different methods. I opted to use a fresh dozen of eggs. I often hear that older eggs peel better and I actually believe they do. Thing is though, I tend not to think that far ahead. I don’t pick up a dozen of eggs with intentions of aging them in the back of my fridge for when the hard boiled egg mood strikes. So we’ll keep it real and work with that most of us have tend to have on hand – fresh eggs.
I’ve had my own chickens for over a year now and always have have hard boiled eggs in my fridge. So fresh eggs to me now is “straight from the coop”. Eggs straight from the coop are not good hard boiled – they peel horribly. Wait at least 2-3 days before hard boiling fresh eggs. Anything you’re buying in the store is way older than 3 days, so you’ll always be good to go on cooking them up right away.
I’ll explain the results at the end though the pictures pretty much speak for themselves.
Place eggs in a saucepan and fill with enough water to cover an inch over the eggs. Over high heat, bring water to a full boil. Remove pan from heat, cover and let sit for 12 minutes. After 12 minutes, remove eggs from sauce pan and cool eggs in a bowl of ice water.
Fill a saucepan with enough water to cover eggs by one inch, but do not add eggs yet. Bring water to a full boil. Add eggs. Reduce heat to medium and maintain a low boil/simmer for 11 -12 minutes. After 11 minutes, remove eggs from sauce pan and cool eggs in a bowl of ice water.
Wow. Pretty crazy, huh?
Method 1 was perfectly cooked – egg whites and yolks. The problem with my preferred method is painfully apparent – they don’t peel well. Chunks of egg whites comes off with each fleck of shell. It’s a mess. I now officially feel guilty for all the Easter Eggs made with this big no of a method.
Method 2 is clearly the winner. The eggs peel effortlessly – the shell almost slides off. The eggs yolks are cooked perfectly and the whites are close to it. You couldn’t ask for anymore on your quest for the Perfect Hard Boiled Egg. End of story.
Thanks for stopping by! I hope you enjoyed this “eggs-periment” (hehehe, super cheesy, I know) and I’d love to hear your thoughts and comments! Happy Cooking!
- 6 - 12 Eggs (Whatever amount you need)
- Fill an appropriate sized saucepan with enough water to cover eggs by one inch. Do not add eggs yet.
- Bring water to a full boil. Gently add eggs - I lower them in with a spoon.
- Reduce heat to medium/medium-low and maintain a low boil/simmer for 11 - 12 minutes.
- After 11 minutes, remove eggs from sauce pan and cool eggs in a bowl of ice water.
- Refrigerate until ready to peel and use.