The easiest and most efficient method for How To Hard Boil an Egg.
Easter is just around the corner and that means pretty soon your kids will be begging to dye Easter Eggs!
But wait… how do you hard boil those darn eggs again??
I can’t tell you how many times the simple basics can drift out of our brain, and then we’re left calling our Mom for all the answers.
Have no fear – hard boiling an egg is super simple! I even have a trick to help you remember for the future, so you’ll be prepared for dying all the Easter Eggs you can handle.
If you can remember that there are 12 eggs in a dozen; then you can remember that it takes 12 minutes to hard boil an egg!
That’s not to say that it only takes one minute per egg, because the rule of 12 minutes works for no matter how many eggs you’re cooking.
Start off by placing an even layer of eggs in the bottom of your pot.
Then fill the pot with enough cold water to cover the eggs by 2 inches.
Once you have the right amount of water add a tablespoon of white vinegar (to keep the eggs from cracking) and a 1/2 teaspoon of salt (to help make them easier to peel).
Place the pot on your stove top and turn it to high heat. Bring the water to a rolling boil, then turn off the heat, cover, and let sit for 12 minutes.
After 12 minutes use a slotted spoon to take one egg out. Run it under cold water till it cools enough to touch it, then gently crack it open to test it’s doneness. If it’s cooked to perfection, then drain the hot water from the pot and run cold water over the rest of the eggs.
If for some reason it’s not done yet, let the eggs sit on the stovetop for a little longer (keep them covered).
Store the chilled eggs in an airtight container in the fridge until you’re ready to dye them.
Or… crack one open and enjoy it with a little salt and pepper.
Don’t forget…. 12 eggs in a dozen – 12 minutes!
How to Hard Boil an Egg
- Cold Water
- 1 tbsp White Vinegar
- 1/2 tsp Salt
- Start by placing the desired amount of eggs in a pot, in an even layer. Fill the pot with enough cold water to cover the eggs by 2 inches.
- Add the vinegar and salt. Place the pot on a stovetop over high heat. Bring water to a rolling boil.
- Turn OFF heat, and use a lid to tightly cover the pot. Let the pot sit on the stovetop, covered, for 12 minutes.
- Use a slotted spoon to test one egg for doneness. Run the egg under cold water till it’s cool enough to handle. Gently crack the shell and peel it off. If it’s cooked perfectly (the egg whites will be firm and the yolk will be a pale yellow, and firm), then drain the hot water from the pan and run all the eggs under cold water till they have cooled down. If the eggs need longer, keep them covered for another minute or two.
- Keep hard boiled eggs in an airtight container in the fridge until ready to use.