Hard boiled eggs have so many uses from appetizers, salads, snacks, or dying for Easter. This simple method makes perfect hard boiled eggs every time.
There are a few things I learned in my home economics class in high school that I still remember: how to balance a checkbook, how to care for a baby made out of a five-pound flour sack, and how to make perfect hard boiled eggs. Come to think about it, that’s probably three more things than I remember from a lot of classes that I had in high school and things that I use routinely. Well, not the five-pound flour sack baby, but you get the drift.
Hard cooked eggs are one of the things that I could at least once a week. Since our hens give us so many eggs each day, it probably is a good thing we love and use them so much!
Many times I use the method I’ve shared preciously of preparing hard cooked eggs in the oven, but I still love cooking them the way that Mrs. Dickerson showed me in home economics – boiled. Over the years, I’ve slightly adjusted from her teachings as I’ve found how my family prefers our hard boiled eggs.
I’ve found that hard boiled eggs are easier to peel if they have been aged for about 5-10 days in the refrigerator before boiling. It’s best to buy your eggs early and store them for making perfect hard boiled eggs that you won’t have difficulty peeling. Additionally, if you find that once you’ve boiled your eggs and they are difficult to peel, you can simply place the remaining boiled eggs into an airtight container and store them in the refrigerator for 3-5 days and then attempt peeling them again.
For those of you like me that use farm fresh eggs, I also recommend adding about 1/4 – 1/2 teaspoon of baking soda to the water as you are cooking your eggs in addition to aging them. This will cause your eggs to have more of a smell when cooked, but will make them easier to peel.
Here’s how I make perfect hard boiled eggs. I hope you love them!
- ¼ teaspoon baking soda
- To boil eggs, place eggs in a single layer in a heavy-bottomed saucepan. Do not add more eggs than a single layer or they will not produce the perfect hard boiled egg.
- Cover the eggs with fresh water, plus about 1 to 2 inches of water. Place saucepan onto stovetop at medium-low heat and bring to a boil for 1 minute. Cover and remove the saucepan from the heat and allow to sit for 12 minutes. Remove eggs from water with a slotted spoon and plunge into a bowl of ice water to stop all cooking.
- To peel eggs, simply tap them on their sides onto a hard surface such as a counter top. Then, carefully peel the shell away. If the eggs seem hard to peel, I've found peeling them under a slight stream of running, cold water to be helpful. Eggs, once peeled, may stay in an airtight container for 5 days.