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.
As always, let me know if you try this method and if you made any adjustments in the comments below.