For years I struggled with making hard boiled eggs for any of my
dishes which call for them. I could never get it right. I cooked them for too
long or too short a time. They would always have that blue-green color
around the hard boiled yolk, which indicates that they were cooked for too
long. The yolks were pale and weak looking. They were so difficult to
peel that much of the white was broken and lost when the shell refused to
part with the white.
Not anymore! Here is the secret to preparing any number of perfect
hard boiled eggs.
The idea here is to better control the cooking time by arresting the cooking with the cold water. If you time
it right, there will be no telltale blue-green color bordering your yolks and the yolks themselves will be an
appetizing bright yellow color. Plus they will peel with ease!
1. Furiously boil enough water to cover all the eggs, without putting the eggs in yet.
2. Add the eggs gently – I use a slotted spoon to lower in two at a time. No worries if a few eggs crack
and leak when they hit the hot water; they can be salvaged.
3. Leave them boiling furiously for exactly 12 minutes, no more and no less.
4. At 12 minutes, carefully pour just the boiling water out and quickly add cold water to cover the eggs.
6. Pour out the water again if your cold water turned warm/hot when it hits the eggs & pan; fill with cold
7. Cool and peel perfect hard boiled eggs by tapping the shells on the edge of the sink and peeling them
under running cold water to wash away little bits of shell.
How to Cook Perfect Hard Boiled Eggs