How To Make Hard Boiled Eggs

by DanicasDaily on March 15, 2012

Happy Friday eve all!!  A few years ago I did a post about How to Make the Perfect Hard Boiled Egg.  It’s ok, you can laugh at my awesome first year blogging photography in that post too ~ we all have to start somewhere, right?! LOL  I even posted this super cool video to show you how to peel hard boiled eggs without peeling the shell.  It’s always fun to visit posts from the past especially when they crack me up like this one.

While I can say I’ve NEVER actually tried the trick in the video, that post made all the difference in how I feel about hard boiled eggs.  As much as I LOVE Hard Boiled Eggs, I used to avoid making hard boiled eggs because I could NEVER peel them and I would get so frustrated I’d just end up throwing out all my practically peeled eggs and shells.  What can I say, I am an instant gratification person in every way and I hate it when the egg shell steals practically all your egg white while you try to peel it.

I am revisiting this post because it is one of the questions I get asked all the time.  How do you make your hard boiled eggs so perfect?  Well my friends, here is my not so big anymore secret!

If you follow this exact procedure, you will turn out with perfect hard boiled eggs and no shell attached every single time!

HOW TO MAKE THE PERFECT HARD BOILED EGG!!!

Hard Boiled Eggs

INSTRUCTIONS: (Print it!)

1. Cover the eggs with water ~ 2 inches to cover the eggs. Allow eggs to have a little room to move.

2. Sprinkle 1 teaspoon of baking soda  over the eggs. (this is the trick I learned from the video & it absolutely works!)

3. Bring the eggs to a gradual boil over medium high heat.

4. Once boiling, cover, removing from heat and set your timer for 15 minutes.

5. When the timer goes off, cool the eggs by running cold water over the eggs.

6.  To peel the eggs, crack at the wide end on the soft spot (where there is usually a hole) then, tap the egg on the counter all around.  Slowly peel from the soft spot all around the egg.

7.  Run your egg under cool water as you peel it if you are having trouble with the shell sticking.

You all totally get bonus points if you can do it like he does in the video by holding the egg in your hand and blow vigorously into the narrow end of the egg, which will expel the egg out of it’s shell.

STEP – BY – STEP

The “Secret” Ingredient ~ Baking Soda!

IMG_2914

Place your eggs in a sauce pan, cover with cool water until all the eggs are covered, about 2-3 inches.

IMG_2916

Sprinkle the eggs with 1 teaspoon of baking soda.

IMG_2917

Then, bring to a gradual boil over medium high heat.  Once the eggs are boiling, remove from heat, cover and let stand for 15 minutes.

IMG_2919

Rinse in cold water and let stand for a few minutes to cool before peeling.

IMG_2924

Start by tapping the wide end of the shell in the “soft spot” and then gently tap the shell on the counter.

IMG_2926

I usually peel mine over the pan using the lid for the shells and the extra water in the pan as needed to help with peeling.

IMG_2928

Store in an air tight container for up to 1 week for the perfect 2 points+ Simply Filling Snack!

IMG_2934

Tadah!!! It really is THAT easy and I really have made a batch of hard boiled eggs almost every week this exact same way for over 3 years now.  It is the perfect way to use up the rest of a carton and to use your eggs for a snack, egg salad sandwiches, potato salad and more!

Q’s

How do you use your hard boiled eggs?  I can never have enough ideas or ways to eat the incredible, edible, egg. (Sorry, I couldn’t resist since it reminded me of the commercial) Open-mouthed smile

I am almost starting to feel normal again and over this awful cold!  I hope to be back tomorrow with a normal daily that doesn’t involve soup!

Night all!

{ 18 comments… read them below or add one }

Leave a Comment

{ 1 trackback }

Previous post:

Next post:


Danicasdaily.com is not meant to be a substitute for any professional advice, guidance, or counseling. Any information contained on this site reflect Danica's experience and is not intended to take the place of medical advice from a physician. Weight Watchers® and PointsPlus® are registered trademarks of Weight Watchers International, Inc. The number of Points+ provided for food on this site was calculated by Danica based on published Weight Watchers information. This site does not imply sponsorship or endorsement by Weight Watchers International, Inc. Danica does not guarantee the Points+ information is correct. I am not associated with Weight Watchers and they have not endorsed this site. I highly recommend joining WW and attending regular meetings as a way to successfully lose weight.



Site Designed by: Zesty Blog Consulting