How to: hard-boil an egg


My intention for this blog is for it to be a journal of my cooking and a kind of reference guide.  A go-to when you need  to know how-to.  At your fingertip information about cooking ,  from the simplest of tasks to the more complex.  In order to do that I had to come to understand that everyone has different levels of what they know.   So I have to remind myself that something that’s  second nature to one person-someone else may not have a clue about.  That’s where learning comes in.  I’m starting a seperate section on how to do the basics in cooking.  The things you need to know to get you started and keep you going. 

To start things off: how to hard-boil an egg.  Before you can have egg salad or deviled eggs you need to have a good hard-boiled egg.  One cooked just right with a vibrant, creamy yolk.

Place eggs in a saucepan large enough that the eggs are in one layer and not on top of each other.

Fill saucepan with water to cover eggs by one inch.

Bring to a gentle boil on high heat.  Let boil 30 seconds then remove pot from the stove and cover with the lid.

Place on a heat proof surface and let eggs sit for 9 minutes in the hot water. A timer would come in handy here.

After 9 minutes carefully pour out the water and run very cold water over the eggs for about 3 minutes.  Peel and eat or put in your favorite recipe.  Hard-boiled eggs will last for about a week in the fridge.  So they make a great grab and go breakfast or snack.

Note:  The cold water cools the egg down quickly so you don’t get that green coating on the yolk.  That green stuff is a harmless amount of sulphur but its ugly andI know I don’t want it in my egg salad.


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