Making a perfect hard-boiled eggs is more of a science than you may realize. With a perfect hard boiled egg, you’ll get creamy yolks, tender whites. They are a quick, protein-packed snack, perfect for a lunch box or picnic. A large egg contains 6 grams of protein. We usually boil a large batch of eggs at the beginning of the week. But there’s nothing worse than a dark green ring around the yolk, or rubbery egg whites. (This post was originally published on November 20th, 2011. As an Amazon Affiliate, I earn commission on qualifying purchases.)
Why are my hard boiled eggs hard to peel?
Very fresh eggs tend to be harder to peel, especially if you are lucky enough to have your own chickens or are able get farm-fresh eggs. For easy peel eggs, either wait a few days, or try adding 1/2 teaspoon of baking soda for every quart of water. Crack the eggs on their bottom end, on a hard surface, and then roll them to craze the surface, before peeling.
Is there a difference between brown or white eggs?
Whether eggs are brown or white, they have the same nutritional value. Brown eggs come from brown feathered hens and white eggs come from white feathered hens. Here’s more information on eggs from the Incredible Edible Egg Board.
What does make a difference is what feed the hens were given. It’s a matter of personal opinion, but I prefer brown eggs. When I can get them, I choose eggs that have vibrant yellow yolks. Trader Joe’s carries “dark yolk” eggs!
How long should it take to hard-boil eggs?
If you follow the method below, it will depend on how long it takes to how long it takes for the water to reach a full boil. It also depends on the type of stove you have.
Perfect hard boiled eggs
Here’s the best way I’ve found to hard boil eggs. There are lots of cooking methods, but I’ve found this the best way to get perfect hard boiled eggs every time! For best results, follow these simple tips.
- Start with cold, not hot water! Starting with cold water means there will be very little temperature difference between the outside and inside of the egg. (Assuming your eggs are refrigerated)
- Cover the eggs with an inch of cold water, in a medium sized pan.
- Over medium-high heat, bring them to a rolling boil.
- REMOVE the pan from the heat. Cover and allow them to rest for 10 minutes.
- While the eggs are resting, fill a large bowl with ice cubes and enough water to cover the eggs. The ice water bath will stop the eggs from cooking.
- After five minutes, remove the eggs from the ice bath with a slotted spoon and transfer eggs to a bowl.
- Store any uneaten hard boiled eggs in the refrigerator in an air-tight container.
Why are my hard boiled eggs hard to peel?
Very fresh eggs tend to be harder to peel. Either wait a few days or try adding 1/2 teaspoon of baking soda for every quart of water.
Crack the eggs on the large end and then roll them before peeling.
A perfect hard boiled egg will have a yolk that’s just cooked and pale yellow all the way through.
From there, you can make egg salad for sandwiches or deviled eggs.
What can I make with hard-boiled eggs?
Try my favorite Egg Salad Sandwich recipe or Egg Salad with Bacon and Avocado. Scotch Eggs are a traditional Scottish snack.
Hard-cooked eggs are also delicious in salads, like Classic Potato Salad,
Spinach Salad with Warm Bacon Dressing,
or Salade Nicoise.
Egg Salad Sandwich
Ingredients
- 2 large eggs hard boiled
- 1/2 teaspoon dry mustard
- 1 small green onion sliced thin, white and green
- 1/2 teaspoons fresh dill (if using dried dill, use 1/2 teaspoon or to taste.)
- 1/4 cup mayonnaise
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 slices white bread
- 2 Tablespoons butter softened
Optional
- 1/2 cup microgreens or watercress
Instructions
- Peel and place hard boiled eggs in a large bowl. Use a pastry blender to chop the eggs. For tea sandwiches, chop the eggs into smaller pieces.
- Add mayonnaise, dry mustard, salt, pepper and green onions and mix well. Check seasoning.
- Spread each slice of bread with butter. Spread the egg salad on 3 slices of bread. Top with remaining slices of bread. For tea sandwiches, trim crusts and cut each sandwich into thirds. For a regular sandwich, add lettuce if desired.
Notes
- Add 1 Tablespoon fresh dill or 1 1/2 teaspoons dried dill.
- For tea sandwiches:
-
- If you add green onions or celery, make sure to chop everything more finely than you would for a regular egg salad sandwich.
- If you're going to be making them a few hours in advance, make sure to spread butter on both sides of the bread. The butter acts as a barrier and will keep the egg salad sandwiches from becoming soggy. I like this Chive Butter which I use on my cucumber sandwiches. But regular butter works well too.
- Whatever bread you choose, try and find "thin sliced" rather than a thick artisan bread. The thin bread make a more delicate tea sandwich. Don't forget to trim the crusts! Cut sandwiches into 3 or 4 long "fingers". Tea sandwiches should be 2 to 3 bites!
- Traditionally watercress or "cress" is often put into egg salad tea sandwiches, but microgreens work well too!
Nutrition
Steph @ Steph in Thyme says
Thanks for the tips, what an omelet! Mine usually end up as scrambled eggs, I’m too impatient!
Brandon @ Kitchen Konfidence says
I love making hard-boiled eggs in my pressure cooker now. So simple and the shells come off easily. That egg salad looks reeeeeal good!
Megan Keno {Country Cleaver} says
Yum!!
christina conte says
That’s pretty funny, Cynthia! I remember when one of my suite mates in college wanted to make mac and cheese (from a box) to impress her boyfriend, and she came to ask me how to boil the water! Ugh~
I don’t think I’ve ever made a proper omelette as I’ve just always made frittatas, which are much different. I suppose I should try one-one day!
Gina @ Running to the Kitchen says
I feel like this is a life post everyone needs to bookmark! There really isn’t anything worse than an overcooked hard boiled egg!
Cynthia says
I agree!
william says
great–I added chopped radish, red onion yellow onion and fresh mustard.. What I was really interested in was advice about boiling the eggs.and organic mayo, of course
that worked fine
Cynthia says
Thank you William! Radish sounds like a wonderful addition!