17 Oct How to Cook Perfect Hard Boiled Eggs 01
There are probably a million of these How-To's online and in books... here's mine, which is the best, of course. My secret is a lot of Sea Salt, and start with Cold Water.
| Servings | Prep Time |
| 12 eggs | 5 minutes |
| Cook Time | Passive Time |
| 15 minutes | 15 minutes |
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There are probably a million of these How-To's online and in books... here's mine, which is the best, of course. My secret is a lot of Sea Salt, and start with Cold Water.
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Ingredients
- 12 each Eggs
- 2 tbsp. Sea Salt
- 1/2 gallon Water, Cold
- 2 handfulls Ice Cubes
Servings: eggs
Units:
Instructions
- Gently arrange the Eggs in the bottom of a pot; the pot you select should have a wide enough flat bottom so that the 12 eggs all fit on one layer, and it should have a matching lid.
- Sprinkle the Sea Salt over the Eggs.
- Fill with enough Cold Water to cover the Eggs plus about an inch.
- Put the lid on the pot and turn the heat on high.
- The Water should begin to boil in 5 to 10 minutes; when it does, remove the lid and continue to boil for 13 minutes.
- Remove from heat, and let the pot rest for 3 to 5 minutes.
- Drain off all the Water in the pot, and fill the pot with Cold Water. Let sit for 1 minute, then drain of all but about 1 inch of water.
- With the lid on the pot, shake it roughly for about 5 seconds; side to side, up and down.
- Drain the rest of the water. Put the Ice Cubes in the pot and fill with water.
- Let stand for a 5 minutes.
- Drain the water and ice and peel the Eggs.
- The Eggs should peel quite easily now. After peeling, run the Egg under old water to remove any lingering shells, and store, covered, in the refrigerator.
Recipe Notes
Here is a pretty nice video demonstrating the "Shaking n' Shelling Boiled Eggs" method... thanks guys!!
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