How to make Hard Boiled Eggs

Top tips on making the best hard boiled eggs

  • For perfect hard boiled eggs, always use at least 10 days old eggs from the day you purchase the eggs. So that they are easier to peel and would not stick to the shells.
  • Turn the eggs upside down the day before you cook the eggs in the eggs carton. In order to center the egg yolks.
  • Cooking the eggs in hot water and not boiling water will help eliminate the green rings around the egg yolk. Often called hard cooked eggs rather than hard boiled eggs.
  • Always add cold tap water to the pot and then add the eggs in afterwards. Follow by bringing the water to a rolling boil, then turn off the heat. Let the eggs continue to simmer and cook in the hot water for 12 minutes. 10 minutes for medium eggs, 8 minutes for soft boiled eggs.
  • The added salt in the water will not change the taste of the eggs. But will help loosen the egg membranes from the egg shells for easier peeling.
  • Cooling the eggs after cooking and before peeling will also help make the peeling process easier. As the eggs will contract slightly from the shells. Otherwise, cool the eggs in ice water for immediate peeling.
  • Always use a sharp, thin and smooth edged knife to cut the eggs. Alternatively, you can use unflavoured dental floss as well. I prefer the knife as its harder to cut straight with a dental floss.
How to make Hard Boiled Eggs

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How to make Hard Boiled Eggs
How to make Hard Boiled Eggs
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5 from 1 vote

How to make Hard Boiled Eggs

Step by step guide on how to make perfect hard boiled eggs that are easy to peel and would not stick to the shells.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side Dish, Snack
Cuisine: Cooking Tips
Diet: Gluten Free, Low Calorie, Low Fat, Vegetarian
Keyword: Corn Free, Dairy Free, Egg, Hard Boiled Eggs, Hard Cooked Eggs, Low Carb, Nut Free, Soft Boiled Eggs, Soy Free, Vegetarian
Servings: 6 eggs
Calories: 62.92kcal
Author: Daphne Goh

Ingredients

  • 6 large eggs at least 10 days old from the day you purchase the eggs
  • 1 tablespoon salt
  • water

Instructions

For cooking the eggs:

  • Place eggs in a medium pot large enough for all the eggs in one layer, then fill the pot with cold tap water, covering the eggs by 1 inch of water. Add in salt and cover with lid and bring to a full boil on high heat. Once its boiling, turn off the heat, let the eggs continue to simmer and cook in the hot water for 12 minutes (10 minutes for medium eggs, 8 minutes for soft boiled eggs).
  • Then drain the eggs, rinse once and fill the pot with cold water. Allow the eggs to cool down for 15 minutes or cool the eggs in ice water for immediate peeling.

For peeling the eggs:

  • Once the eggs have cooled down, drain and gently tap each egg on bench top until the shell is finely cracked all over and start peeling the egg under cold running water for easier peeling.

For storing the eggs:

  • If you like to store the eggs for later, keep them in an airtight container and refrigerate. Good for up to 3 to 5 days in the refrigerator.

For cleanly slicing the eggs:

  • Cut the eggs into halves with a wet, sharp, thin and smooth edged knife (no jagged edge). Clean and wet the knife after each cut to avoid sticking.

OR:

  • Alternate way of cutting the eggs is with dental floss. Use a string of flavourless dental floss, tug firmly between your fingers to form a straight line, then push down on the eggs to cut through. Clean the dental floss after each cut to avoid sticking.

Recommended Products

Smooth Edged Knife
Smooth Edged Knife Alternative to dental floss
Unflavored Waxed Dental Floss
Unflavored Waxed Dental Floss Alternative to smooth edged knife

Notes

Allergen: Eggs.
Nutrition Facts
How to make Hard Boiled Eggs
Serving Size
 
1 egg
Amount per Serving
Calories
62.92
% Daily Value*
Fat
 
4.18
g
6
%
Saturated Fat
 
1.38
g
9
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
0.84
g
Monounsaturated Fat
 
1.61
g
Cholesterol
 
163.68
mg
55
%
Sodium
 
1241.98
mg
54
%
Potassium
 
60.96
mg
2
%
Carbohydrates
 
0.32
g
0
%
Sugar
 
0.16
g
0
%
Protein
 
5.54
g
11
%
Vitamin A
 
237.6
IU
5
%
Calcium
 
25.37
mg
3
%
Iron
 
0.78
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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