I used to work in a few different cafes, and each sous chef hard boiled his eggs a little differently- often with adverse results. The most amusing occasion was a boss who microwaved an under-boiled egg as an attempt to speed its readiness. Said egg ended up exploding when the boss peeled it prematurely. Thankfully, no one was hurt in the process.
Hard-boiled eggs that end up liquidy, un-intentionally green, or explosive are all undesirable outcomes. I’m happy to say that my mom tipped me off to an egg-boiling method that lends the perfect hard boiled egg- every time.
Now, as a caveat, you must know that I don’t eat hard-boiled eggs. I only do this for an occasional seventh grade science project (for my hubby’s students) or Easter egg dying. But every time, on all the different stoves I’ve tried, it comes out right!
1) Put your eggs in a pot and cover with cold water.
2) Turn on the burner and bring to a boil. Boil for 2 minutes only.
3) Turn off the heat. Let the eggs sit in the hot water for 22 minutes.
4) Run cool water over the eggs.
5) Let cool completely before peeling.
The kids were slightly suspicious of their eggs…
Thanks to my mom for sharing another great life secret. If you’re a hard-boiled egg eater, let me know how these taste to you!