Like most Paleo people, I eat a TON of eggs! They’re loaded with nutrients, perfect for a quick meal, and delicious when cooked right! I used to wake up at 5AM and be on the road to work by 6AM; hard-boiled eggs were often the most convenient option. And on days when I would be half asleep, going out the door, and leaving my lunch behind… 🙁 … hard boiled eggs were the healthiest option in the corporate cafeteria. For the longest time, sometimes my eggs would get that green ring around the yolk and sometimes they wouldn’t. Even the ones I would buy at work would often have the green hue.
When eggs are overcooked, the greenish hue occurs as a result of the reaction between the sulfur and iron compounds in the egg. The eggs are still edible. I have heard people say that the taste is unaffected. I absolutely disagree. If you have ever had a perfectly hard-boiled egg, then you know that an overcooked egg tastes pretty bad. Plus, it smells terrible! Poor eggs have a bad rep for their smell, all because they are constantly being overcooked. Perfectly hard-boiled eggs are odorless! This is especially important if you plan to eat them at the office or on an airplane.
Since I often eat them at work, I really don’t want my eggs to be smelly. So, I researched and I researched. I tried every method… boil them for this long, use this temperature water, etc. etc. Sometimes it worked, sometimes it didn’t. I finally found a method that works perfectly… EVERY TIME. I learned this method from the famous French chef, Jacque Pepin, not personally (I wish!), I saw him do this on TV.
Fresh eggs tend to be harder to peel, but I have found with this technique they actually peel pretty easily!
How to Make Perfect Hard-Boiled Eggs
Bring a pot of water to a light boil (not a rolling boil). Use a pot that is large enough, so your eggs will be in a single layer and will be covered with at least an inch or two of water.
Use a thumbtack and place a hole on the larger round side (not pointy side) of each egg. This releases pressure inside of the egg, so the shells won’t crack.
Using a spoon, gently lower each egg into the lightly boiling water. Boil the eggs for 10 minutes, making sure that the water is only gently boiling. The water boiling at too high of a temperature is what causes eggs to become tough and rubbery.
Empty the water and leave the eggs in the pot. Shake the pot, so the eggs bang together and the shells crack.
Cover eggs in cold water. Allow them to sit for 5 minutes, so the eggs can cool.
Optional: Peel eggs under running water. This makes them easier to peel.
Optional: Slice eggs using an egg slicer. I use this one.
Enjoy perfect hard-boiled eggs!
Do you eat a lot of eggs? What’s your favorite way to prepare them?
Click HERE to PIN this post!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I wholeheartedly believe to be valuable or that I use myself. Rubies & Radishes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com