Boiling an egg, easy right? You would think, but so often I crack open a hard boiled egg only to find the yolk has a green coating. That's a sure sign that you have overcook/boiled your egg.
Here's how to get the perfect hard boiled egg.
Step 1: Get a Pot
- Get a pot and fill it with water. It does not matter whether the water is hot or cold ... unless you are in a hurry, then start with hot.
- Bring the water to a rapid boil. Notice we are not adding the eggs yet.
- Once the water begins to boil, use a ladle [that works best for me] and ladle a couple of eggs at a time into to boiling water.
- Once all of the eggs are in the water [submerged] reduce the heat to a simmer. That means there is still movement to the water but not the rapid boil you started with. Set your timer for 12 minutes.
- Once your timer goes off, remove the pot from the heat and carefully drain as much of the hot water that you can from the pot, without pouring out the eggs.
- Refill the pot with cold water. If you are in a hurry you can add ice to cool them quicker.
Step 2: The Reveal!
Peel open the eggs, I like to peel them under slow running water to insure I get all of the shell off. Slice it open and ... behold, no green! Perfect.