Have you ever cooked hard boiled eggs and they just didn’t come out the way you wanted?
Maybe they aren’t cooked all the way, or have a ring of greyish stuff circling the yolk. Or, even more frustrating is they are just not easy to peel. You’re not alone. I was asked this question many times during my years as a Chef. Lucky for me the secret was given to me by one of my earlier mentors. Chef Ray Tutton was my vocational education Chef Instructor for my high school food service classes. Chef Tutton shared his wisdom with me all those years ago and I have been cooking perfect hard boiled eggs ever since. (unless of course I didn’t set my timer)
See, the secret to perfect hard boiled eggs is the number 12. Twelve minutes. Letting the eggs lightly boil for 12 minutes results in a perfectly yellow yolk with no greenish gray. Any longer than 12 minutes and the yolks will overcook and change color. Any shorter and the yolks will not have cooked long enough.
But what is a perfect yellow yolk without flavor? Bland. Salt is a must. No vinegar, just water and salt. I’ve seen many people profess adding vinegar to the water helps with peeling. Vinegar sure doesn’t do much for added flavor. The trick to easy peeling is not using fresh eggs. The older the egg, the easier it is to peel. Leave the fresh eggs for the frying pan.
Chef Tutton’s Touch of Wisdom
Chef Tutton’s touch of wisdom has served me well for many years. Start by gently placing your oldish eggs in the bottom of a sauce pan.
Next, cover the eggs with cold water by an inch or so. Add your salt now.
Turn the burner to high and cover. As soon as the water begins to boil, reduce heat to medium and then set time to 12 minutes. Once the timer beeps, pour the hot water off the eggs and begin to allow cold water to fill and flow out of the pan. No need to dirty another bowl, or prepare and ice bath. Using the pan you cooked the eggs in and cold water from the tap is good enough. Once the eggs have cooled to the touch, you can pop them in a bowl and keep in the fridge for a week. Or, dust with sea salt and fresh cracked pepper and have a snack.
Now that you know the secret, you hard boiled eggs will be perfect and yellow forever on.
- 12 ea large eggs a bit on the older side
- 1 tbsp Kosher Salt
- Water enough to cover eggs
Gently place eggs in sauce pan.
Cover eggs by an inch with cold water and the salt.
Place on burner over high heat, covered. Allow water to come to a boil and reduce heat to medium.
Set timer to 12 minutes and allow to lightly boil.
Once timer beeps, turn burner off and remove from heat. Drain hot water off eggs and allow cold tap water to fill sauce pan and flow out of pan.
Once cool, eggs can be stored, unpeeled, in fridge for up to a week.