I know hard boiling egg is a simple / basic thing in culinary. But for the budding cooks in the kitchen, here is the method on how to hard boil eggs perfectly. Boiling eggs for too long can result in cracked shells, tough whites, and green-gray, sulfuric-smelling yolks while cooking for short time makes it soft boiled one with runny yolk. Soft boiled egg’s can cause salmonella poisoning, so they are not recommended to people like very young children, the elderly, and those with weakened immune systems.
Hard boil egg’s are the basis of many dishes like egg curry, beet pickled eggs etc. Hard-boiled eggs should be used within two hours if kept at room temperature or can be used for a week if kept refrigerated and in the shell.
How to hard boil an Egg?
Select and Sort the eggs : To make hard boil eggs you should select those eggs which are several days (5 days) old only. This will help in easy peeling after boiling. The fresher an egg before boiling, the more difficult it is to separate the shell cleanly from the egg white. This is because as fresh egg ages, it gradually loses both carbon dioxide and moisture through pores in the shell and the contents of the egg shrinks. Also egg albumin becomes more alkaline, and it is easy to remove shells from an alkaline egg. You can find out damaged egg’s by placing them in a bowl of salt water. If it sinks, its a good egg. If it floats on top, the egg is damaged.
Transfer the eggs to a pan and boil it : Put the eggs in a sauce pan covered by at least 1 inch (3 cm) of cold water. It is best to start with cold water. Using cold water and gently rising the temperature will prevent eggs from cracking. Add a pinch of salt to the water. This will help in easier peeling. Put the heat on high and bring the eggs to a full, rolling boil, and cover the saucepan. As soon as the water starts to boil, remove the pot from the burner, and let it stand, covered, for 12 minutes. Sometimes depending on your pot size, egg type, geographic factors, number of eggs, quantity of water, temperature etc.. it may take a few minutes more. To see if the egg is hard boiled, whirl it fast on a table. If it turns fast, it is hard boiled. If it turns slowly, it is soft boiled.
Drain the pot : Drain the pot and add cold water to it. Strain again and fill again with cold water until the eggs cool down a bit. You can now store the eggs in refrigerator or can use it.
Crack and peel the eggs : When egg’s become cool enough to handle, tap each of them with back of a spoon a few times to crack its shell and then roll it on a work surface to break the shell completely. It is easier to peel them under cold water (running water or water in a bowl). Start peeling from the thick end of the egg, grabbing hold of the membrane. Peel it into the trash can directly, otherwise the small chips can make a mess of your sink. After peeling rinse again in case there are any bits of small eggs shells still clinging.
Tips & tricks for hard boil Eggs
Some people advise to add a little baking soda to the water in step 2 while preparing hard boil eggs. The theory here is to make the water more alkaline. As explained, in an alkaline medium it is more easy to remove the shells.
After draining the water (step 3) shake the pan from side to side to crack the egg shells and then fill with cold water. Cracking the shells makes the membrane under the shell moistrous and easy to peel.
Fresh eggs are diffcult to peel. So use egg’s a few days old. If you are using fresh egg’s add little baking soda for making the peeling easier.
Start with egg’s at room temperature.
Rapid cooling of egg in step 3, helps to prevent dark rings forming between the yolk and the white.
Got any extra tips or tricks for making the perfect hard boiled egg? please share it below in comments.
Jameela Beevi Hi, I am Jameela Beevi from Kozhikkode Kerala, now living in Manama, Bahrain with my small family. I started cooking in 2008 after my marriage. I love to prepare and eat tasty foods. My favorites include French pastries, homemade ice creams, Indian food, and anything made with meat... :)
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