It never fails that when my children and I are ready to dye Easter eggs, I always have to look up how to properly hard boil an egg. It is the one time a year that I do it, and I can never seem to remember the best method to get a perfectly cooked egg. Hard boiled eggs of my youth were always dropped in a pan of boiling water and left to cook until the entire house smelled of egg. The results were eggs that had a grey ring around the yolk, and a chalky texture. Not appetizing, and probably why I only hard boil eggs once a year.
So this year, I decided to do a little experiment. I looked in two trusty sources, The Joy of Cooking (the cooking bible, in my humble opinion) and The Betty Crocker Cookbook to see what method they suggested. And of course, a Google search. The Google search provided me with pressure cooked hard boiled eggs and eggs with a match floating in the water. The one that intrigued me the most was a baked, hard “boiled” egg. To put these methods to the test, I had to decide what made a good hard boiled egg. The winner had to be easy to peel and that the egg had to be well cooked, without the grey ring to be contender. You ready?
Place large eggs in a single layer in a saucepan. Cover with water, at least 1-inch over eggs. Cover and bring to a boil. Immediately remove from heat and let stand, covered for 15 minutes. (12 for medium and small, and 18 for jumbo)
Drain and rinse with cold water until completely cool.
Preheat oven to 325 degrees. Place eggs in a muffin tin. Bake for 30 minutes. Transfer to a bowl of cold water for 10 minutes.
The verdict? Method # 1 – The Rolling Boil
Super hard to peel.
The membrane stayed on the egg, and it was a big ol’ mess. It completely feel apart and this was the third attempt at peeling. All of the others split open.
Eggs were undercooked
Method # 2 – The Quick Boil and Let Sit
Easy to peel
Pretty much a perfect hard boiled egg.
Method #3 – The Oven
Easy to peel
Nice, evenly cooked eggs.
But, if you are concerned about presentation there is a little brown spot where the egg sits on the muffin tin. If you are making egg salad, if might not matter. But if you were going to be making deviled eggs where you might see it, I might not choose this method.
Which method would I say is the best? The most consistent eggs were the Quick Boil and Let Sit eggs. Every egg that I cracked peeled easily and had a perfectly cooked yolk.
There you have it, the best way to hard boiled eggs.
Bring 2 to 4 quarts of water to a boil in a saucepan over high heat. Gently lower the eggs into the water using a slotted spoon. Return to a boil and reduce the heat to a simmer. Cook for 14 minutes for large eggs, 12 minutes for medium and small eggs, and 15 minutes for jumbo eggs. Transfer eggs to a bowl of cold water to stop cooking.
Method 2 – Quick Boil and Let Sit
Place large eggs in a single layer in a saucepan. Cover with water, at least 1-inch over eggs. Cover and bring to a boil. Immediately remove from heat and let stand, covered for 15 minutes. (12 for medium and small, and 18 for jumbo) Drain and rinse with cold water until completely cool.
Method 3 – Baked in Oven
Preheat oven to 325 degrees. Place eggs in a muffin tin. Bake for 30 minutes.Transfer to a boil of cold water for 10 minutes.
**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**
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