This recipe is different from our other boiled egg recipe, and, we think, more successful. The eggs are hard cooked GENTLY rather than furiously. That way, you have more time to stop the cooking when it’s done, so no over-cooked eggs.
You know an egg is overcooked when there is a grey tint on the outside of the yoke after you peel it. The yoke should be yellow!
The keyword is SIMPLE! There is a key to success. Check out every step.
- Put raw eggs (in shells) into a pan of cold water on the stove-top with enough water to cover all the eggs.
- Turn on the burner to high heat and put a lid on the pan.
- Now you have to WATCH by looking occasionally under the lid. (About 5-10 minutes.)
- When the water boils, turn off the heat and remove the pan from the hot burner.
- leave the pan covered.
- Let the eggs in the pan sit for 15 minutes.
- While you are waiting, prepare a bowl or pan in the sink with really COLD water. You can add a few ice cubes or, if the tap water is cold, cold, cold, just use tap water.
- When the 15 minutes are up, carefully dump out the hot water from the egg pan and put the eggs into the cold water.
- When the water warms up (as the heat transfers from the eggs), dump the water and add new cold water. Let sit about 3-5 minutes in cold water.
The Secret for Peeling
The temperature difference will cause the inner lining of the egg to separate from the egg itself.
Now when you remove the egg shell, it will be easy to peel and the egg will be perfectly cooked—no grey lining around the yoke—just pure white egg and yellow yoke.