Perfect Hard Boiled Eggs, Every Time!
 
Prep time
Cook time
Total time
 
Using this technique for hard boiled eggs means you'll never have to worry about that unattractive grey ring around the yolks. I've been using this method for years and always with perfect results.
Author:
Recipe type: Breakfast, Lunch, Brunch, Dinner
Cuisine: International
Ingredients
  • eggs
  • water for boiling
  • a large pan
  • slotted spoon
  • a large bowl
  • cold water
  • ice cubes
Instructions
  1. First place the eggs in a large pot and pour cool tap water into the pot, the water should cover all the eggs by about 1 inch or 2.5 cm. Place the pot over high heat until the water has reached a rolling boil. This means that the water is bubbling vigorously. Then immediately lower the heat to a medium low setting, and continue to boil for an additional 10 minutes.
  2. A minute before the 10 minutes are up, fill a large bowl halfway with very cold water then add the ice cubes. Using the slotted spoon to gently remove the eggs from the boiling water, then place them in the bowl with very cold water, making sure that all the eggs are covered.
  3. Leave the eggs in the cold water until they are at room temperature. This is a very important step because this cooling down is what prevents the yolk from turning that greyish-green colour.
  4. To peel the eggs make a small crack with the back of a spoon. Run the cold sink water and begin to gently peel away the shell under the running water. Continue until all eggs are done then use or serve as desired.
Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2009/10/13/the-perfect-hard-boiled-egg-every-time-2/