Finally getting good hard boiled egg results
I'm notoriously awesome at ruining hard boiled eggs. They don't peel right or I over-cook or whatever, but I've now had success three times with the same methodology so I'm just jotting it down here so I NEVER LOSE IT, EVER.
E V E R.
1. The cold raw eggs (in shell, naturally) go into large pot on stove. Stove is off, by the way. I've only done up to 6 eggs at a time with this method because I somehow think it's important for the eggs to have room for #4 below. Or maybe that's just me making things up, who knows.
2. Add cold water, ensuring eggs are well-covered - an inch of water above them is ideal.
3. Sprinkle in some salt. I don't think this is for anything other than good luck, but whatever, I'm not messing with what's worked for me three times in a row now. (1/2 tsp I think? I just eyeball it. Which is why I think it's for luck or something, as the amount doesn't seem to matter.)
4. Put stove on high until water is at a "rolling boil" (which I define here as "eggs are rolling because of the boil").
5. Turn stove off and cover pot immediately.
6. Let sit for 9 MINUTES. (Don't go over this by too much! I once did 12 minute eggs and it was a green-yolk, sulfur-ish disaster. NEVER AGAIN.)
7. Remove eggs and soak 'em in an ice water bath immediately.
8. Done. Go make some deviled eggs or something. Mmm...deviled eggs. (For the eggs that take some work in the peeling department - and that tends to be "fresh" eggs as opposed to the "older" eggs - I crack 'em all around and then let them soak in some cold water, which seems to help loosen things up. But of the massive number of eggs I've done so far, only two have had any difficulties peeling. Both were fresh. Both did well with the crack and soak routine.)
Who says my vacation days were wasted?! :D (This was, by far and away, the most productive thing I did with my weeks off.)
E V E R.
1. The cold raw eggs (in shell, naturally) go into large pot on stove. Stove is off, by the way. I've only done up to 6 eggs at a time with this method because I somehow think it's important for the eggs to have room for #4 below. Or maybe that's just me making things up, who knows.
2. Add cold water, ensuring eggs are well-covered - an inch of water above them is ideal.
3. Sprinkle in some salt. I don't think this is for anything other than good luck, but whatever, I'm not messing with what's worked for me three times in a row now. (1/2 tsp I think? I just eyeball it. Which is why I think it's for luck or something, as the amount doesn't seem to matter.)
4. Put stove on high until water is at a "rolling boil" (which I define here as "eggs are rolling because of the boil").
5. Turn stove off and cover pot immediately.
6. Let sit for 9 MINUTES. (Don't go over this by too much! I once did 12 minute eggs and it was a green-yolk, sulfur-ish disaster. NEVER AGAIN.)
7. Remove eggs and soak 'em in an ice water bath immediately.
8. Done. Go make some deviled eggs or something. Mmm...deviled eggs. (For the eggs that take some work in the peeling department - and that tends to be "fresh" eggs as opposed to the "older" eggs - I crack 'em all around and then let them soak in some cold water, which seems to help loosen things up. But of the massive number of eggs I've done so far, only two have had any difficulties peeling. Both were fresh. Both did well with the crack and soak routine.)
Who says my vacation days were wasted?! :D (This was, by far and away, the most productive thing I did with my weeks off.)