Kitchen Basics: Perfect Boiled Eggs
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 72.0
- Total Fat: 4.8 g
- Cholesterol: 186.0 mg
- Sodium: 71.0 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.0 g
- Protein: 6.3 g
IntroductionThe best boiled eggs are simmered gently then steeped to keep them tender, not rubbery. The best boiled eggs are simmered gently then steeped to keep them tender, not rubbery.
4 large eggs
Having trouble peeling your eggs? Try using not so fresh eggs; they peel easier.
Bonus: Soak the eggs in water overnight with various infusions to create naturally-dyed Easter eggs.
These infused eggs are a pretty, tasty addition to steamed asparagus, salad Nicoise, or an antipasto platter.
Why simmer and not boil eggs? Boiling eggs will produce tough rubbery eggs that run the risk of breaking while cooking. Simmering them cooks them gently and allows residual heat from the boiling water to do most of the work. Your eggs will be tender, and they won't have that unsavory gray-green ring around the yolk.
When the water begins to boil, cover the pan and remove it from heat. Leave the eggs in the water for 8-10 minutes.
Use a slotted spoon to remove the eggs from the water.
Tip: Peel the eggs under cold running water.
1 egg per serving
Member Ratings For This Recipe
I recently discovered that my old rice cooker/food steamer is perfect for this chore. A dozen eggs in the steamer basket, turn the dial to 27 minutes and walk away. When the bell dings, I immersed the steamer basket in cold water. The eggs are perfectly hard boiled and peel beautifully. Easy peasy - 4/1/12
I say this with love...Chef Meg's recipes are a highlight of what this site has to offer. Seriously if a recipe ruins your day, you really need to re-evaluate what is truly wrong. This site offers a lot of good guidance all for free, the recipe you dislike has helped another reach their goal. - 3/27/12