How to Cook a PERFECT Hard Boiled Egg – and Make it Healthy

EVERYONE and their mother will
 tell you  “secrets” to cooking
the perfect hard boiled egg. 

5 times out of 10,
they are difficult to peel.  

I have found 2 secrets, to making the egg peeling process  a  BREEZE!

Older eggs  and  LOTS  of  salt.   Works like a charm!  Now I don’t mean  real old eggs!  Just not fresh off the farm.  If they are out of date a week or two, that’s perfect. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel.

And many  recipes say to add a teaspoon of salt to the water. I add  a  1/4 Cup  This  makes  the shells  super  easy to peel. 


 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don’t have a problem with it and I usually add a little vinegar.

Adding   1/4  C.   salt will help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds. Cover, and let sit for 12-14 minutes.

I  find that it is very hard to overcook eggs using this method. I  have  let the eggs sit, for up 20 minutes without the eggs getting overcooked.

Next I drain the hot water, replace with cold water and a bunch of ice.  I let that sit about 5 minutes, then crack and peel the eggs.  Store the eggs in a covered container (eggs can release odors) in the refrigerator.

To make “healthy”  deviled  eggs. I get rid of the yolks, and I take some hommus and mix in some some assorted  seasoning (garlic and Italian herbs are my favorite) and you spoon the hommus mixture into the egg halves  or if I am entertaining, I will pipe the hommus with a pastry bag,  to make them appear more neat.

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