How to Perfectly Hard Boil Eggs, Method 1

While hard boiling eggs is not the most difficult thing in the world, doing it perfectly every time is somewhat of a science. I present you with two methods to hard boil eggs perfectly every time. (See Related eHow, How to Perfectly Hard Boil Eggs, Method 2.) Gone will be the rubbery whites and grayish, sulfur-smelling yolks. This first method is slightly harder than the second, though both methods are not difficult by any measure.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Clean filtered water
• Eggs
• Medium sauce pan
• Cooking timer
• Eggs
• Water

1. Place the eggs gently onto the bottom of a medium saucepan.
2. Fill the pan so the eggs are covered by at least one inch of water, though you can add more water if you wish.
3. Set the pan onto an appropriately-sized burner and turn the heat onto medium-high.
4. Start a kitchen timer for 12 minutes.
5. Let the water begin boiling, approximately two minutes; turn the heat down to medium and simmer the eggs for the rest of the time.
6. Once the timer has gone off, immediately pour out most of the hot water without letting any of the eggs drop out of the pan.
7. Run cold water over the eggs to shock them. This stops the cooking process and prevents the yolks from forming a grey-green ring around the outside of the yolk.
8. Put the eggs into the refrigerator to chill once the eggs have cooled to the point that they can be handled safely.

Tips & Warnings

• Use hard-boiled eggs within a week of boiling them.
• You can store eggs in the shell or peeled.
• To easily peel eggs, firmly tap them on the side of something hard and immovable; I suggest the sink. Tap all over the surface of the egg so the shell is cracked well all over. Peel the shell off with no problem.
• Don't let the eggs sit in the hot water longer than the timer, that will make the eggs hard and rubbery.

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