Hard boiled eggs, one of the most basic of cooking skills, remains a challenge for many home chefs. The yolk comes out a grayish-green, they aren’t fully cooked, the shells are hard to peel; a whole host of problems. I want to share a few quick tips and tricks for perfect hard boiled eggs each and every time.
Adding 2 teaspoons of baking soda to cold water before boiling water will assist in peeling.
Place the eggs in a single layer in the pot, being careful not to crowd the pot. (The water needs to circulate around the entire egg. You may need to do them in batches. )
Cover with cold water and then bring up to a boil.
Remove from heat as soon as the water comes to a boil, cover and let sit for 10-12 minutes. (Extra large or jumbo eggs may need to boil for 1-2 minutes before removing from heat. )
Immediately immerse in an ice bath to stop the cooking process and also loosen the shells.
Shells will be the easiest to remove while they are still warm. Peeling under cold running water will also assist in separating the shell from the egg and prevent you from burning yourself.