Have you ever made boiled eggs and wondered how to get that perfectly yellow yolk? Not green/brown and definitely not dry? How do “they” get them so bright without undercooking them?
For years I made boiled eggs just like my family did: Boil water, add salt, add eggs, and let it cook for like 10 minutes. The result was a nice firm egg but, well, they were ugly. Brown and green are not colors I associate with eggs. What was I doing incorrectly? The answer was I was starting the whole process wrong, from the moment the water hit the pot.
Then there was the whole part about monitoring the pot. I can’t count the number of times I put an egg on to boil, got distracted and ended up with a hot, dry pot cooking the shell.
I want to save you the headache. Let’s begin.
What You Need:
- A pot big enough to fit the amount of eggs you want to boil
- Water (enough to cover the eggs
- A bowl with cold water
What to do:
- Add your raw eggs to the pot. Do not overcrowd the pot.
- Cover the eggs with water. Cold sink water is fine. Make sure the water is at least an inch over the eggs.
- Bring the water to a boil for about a minute or two, then remove from the heat.
- Let the eggs sit in the hot water for 13-15 minutes. If you are boiling more than two eggs you may want to go for the higher wait time.
- Remove the eggs from the hot water and immediately add it to the bowl of cold water. You can add ice to the water to shock the eggs. I just use very cold tap water.
- Let it rest in the cold water for about 5 minutes.
- Crack and peel! I like to peel my eggs in the cold water because it is still hot and I don’t want to burn myself. Also, it’s my way lf cleaning off any small shell pieces.
- ENJOY!
As always, let me know if you try this method and if you made any adjustments in the comments below.
FourWheel Kitchen 