How to make them perfect
The first thing I would say about perfectly cooking hard boiled eggs is that you can’t make every egg perfect every time.
I cook mine the same way every time and the results are probably 95% perfect. For example, the other day when I made hard boiled eggs in order to make deviled eggs, I made 18 eggs. They were all in the same pot, cooked the same time, and cooled the same. However, 1 egg of the 18 was REALLY difficult to peel. The others were super easy.
What makes the perfect egg: (a) The egg is fully cooked through (b) The egg has no green ring around the yolk (c) The egg peels easily.
So, what is the McNack’s recommended method to for ‘perfect’ hard boiled eggs?
1. If possible, try not to buy the very freshest eggs. Hard boiled eggs do better with eggs that are still within date but towards the end of the range.
2. Place in a pan large enough for all the eggs you are hard boiling to fit in a single level with a bit of space.
3. Cover the eggs completely with COLD water. The water should cover the eggs by about 2 inches.
4. Optional: Add a splash of vinegar. This is supposed to help in the event any eggs slightly crack while cooking to keep the white from running out. It seems to work but if you don’t want to do it, then you don’t have to.
5. Place the cold eggs on the stove. Turn on high and bring to a boil.
6. Once the water boils, remove from heat, cover the pot and set a timer for 12 minutes.
7. At 12 minutes, strain the hot water from the eggs and submerge the eggs in a bowl of icy cold water. Move them around so they cool. You may need to change the water as it gets warm.
8. Once the eggs are cool to the touch, peel them under a slow stream of running water. I find it easiest to make several cracks in the shell by tapping the egg on a hard surface in a few places, then rolling the egg on the counter until the shell seems to feel ‘loose’. If you pull back a piece of shell and can get the water behind the thin membrane that is behind the shell, you can often peel the entire shell off in just a couple of big pieces.
Deviled Eggs Recipes:
My go to is just the yolks, mustard, mayo, sweet relish, salt and pepper in the quantities you like for each. But, here are a couple of others we’ve featured on McNack’s in the past too. Just look under the menu / salad section.