ChefGarret Cookbook

May 31, 08:00 AM: Hard Cooked Eggs

This is the secret recipe to making perfect “hard cooked” or “hard boiled” eggs every time.

What you need:

• Eggs – any number of any one size (small, medium, large).
• Pan or pot with lid – wide enough to place all of your eggs in flat i.e. none of the eggs and be overlapping or on top of each other. Tall enough to cover your eggs with at least 1” of water and still be able to move it without spilling.
• Ice – enough to fill a large bowl about half way.
• Bowl – large enough to hold all of your eggs and the ice.
• Timer

What to do:

1. Put your eggs flat in the pan in a single layer and cover with water. You want the water to come to the first joint of your index finger when you are touching the tallest points of your eggs in the pan (about an inch).
2. Cover your pan with the lid and place on high heat until the water boils. A covered pot will hold heat better and in turn boil faster. This should take about 5 to 7 minutes.
3. Put your ice in the bowl and fill with water to about ¾ full then set a side. This is called an ice bath.
4. As soon as your water boils turn off the heat and let the eggs stand in the hot water for 15 to 17 minutes depending on the size of eggs you are using. Larger eggs need more time, smaller eggs less.
5. When the time is up drain the hot water off the eggs and place them in your ice bath.
6. The eggs need to stay in the ice bath until they are cool to the touch.

Now you should have perfect hard boiled eggs. Their yolks should be solid and there should be no green at all.

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