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Boil This: The perfect hard-boiled egg

Posted on Jan 31st 2008 9:00AM by Jacki Donaldson

Filed Under: Nutrition & Supplements

I never quite know how to boil the perfect egg. I've collected recommendations, consulted the Internet, and experimented on my own. Still, I've yet to craft the perfect hard-boiled egg, and I typically end up fighting to peel the shell without claiming clumps of egg along with it.

Publix.com offers this take on perfecting the boiled egg. I think I'll give it a try.

Inspect eggs carefully. Don't use any with cracks.
Place eggs in a single layer saucepan.
Fill with cold water and cover by at least one inch.
Cover pan.
Quickly bring to rapid boil.
Remove from heat.
Let eggs stand in hot water, covered -- 15 minutes for large eggs; 18 minutes for extra-large eggs.
Drain.
Run cold water over eggs or place in an ice-water bath until cool.

OK, I'm giving this a try. I'll let you know how it goes.

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2 Comment

Tags: boil, egg, hardboiled, Jacki Donaldson, JackiDonaldson, publix

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Reader Comments (Page 1 of 1)

kk 1-31-2008 @ 3:12PM

Honestly, the trick is using eggs that are a minimum of a week old. I boil at least 3 dozen eggs a week for quick breakfasts, and this has been the key to an easy peel. As I understand it, older eggs (1-2wks) begin breaking down the membrane that sticks to the shell making for a looser peel.
It totally works, just make sure you wait at least a week!!
Totally safe and easy.

Joe 1-31-2008 @ 3:06PM

I saw this on Good Eats with Alton Brown a few years ago, and have cooked my eggs the same way ever since.
They come out just right.
One other piece of advice from Alton, crack the entire shell up into small pieces before you begin to peel it.
Very rarely, now, do I start to peel and get a piece of egg white.