It can be really frustrating – you’re making a great salad for company and you want hard boiled eggs on it, or you are making deviled eggs for a party, and the eggs just won’t peel nice, or the yolk is on one side of the egg. Here’s how to get perfect hard boiled eggs that peel easily, and have the yolk in the center.
Use eggs that are closer to their expiration date.
To center the yolks if appearance is important, the night before, turn the eggs on their side in the carton 8 hours before boiling, or the night before. Note that you won’t be able to close the carton.
Take eggs out of the refrigerator a half hour before boiling.
Put in pan and fill with enough cold water to cover with an inch of water.
Add salt to raise boiling temperature. 1 tsp. if you are boiling a dozen eggs. Less if you are boiling fewer.
Cover the pot and turn the heat to high.
In 5 or 6 minutes, the water should have started to boil. At this point, turn the heat off and using pot holders – move the eggs off the hot burner to a different burner.
Add one tablespoon vinegar, do not stir.
Cover and let sit for 30 minutes to finish cooking.
What if you don’t have that much time?
I know, I have that problem. I take the eggs out, cover with cold water, and let them boil for 15 minutes uncovered. The possible problem is that the eggs may crack bouncing around in the boiling water.
The next step is to cool the eggs quickly. Carefully place the eggs in ice water for 20 minutes. You can use this time to assemble the rest of your ingredients for whatever you are making with the eggs.
Now, take each egg and gently tap on the counter all over to crackle the shell. Place it back in the ice water.
Once you have cracked all of the eggs, you can go back to the first egg and it should peel effortlessly. If you have a stubborn egg, gently pry small pieces of the shell off while holding it under cold running water. This may happen if your eggs are too fresh.
Rinse the peeled eggs in cold water to make sure that all traces of shell are gone.
Ideally, the eggs should cool a bit more in the fridge before cutting or slicing. Use a smooth edge knife to cut (not serrated.)
