You would think learning how to hard boil eggs would be easy, right? Not so much. Over the years I have had numerous conversations with other cooks who have struggled to make a hardboiled egg. I even have one friend who has totally given up on boiling eggs and has instead resorted to baking her eggs in the oven. At least I give her an “A” for effort!
There is nothing worse in my opinion than boiling eggs, attempting to peel them and having half the eggs come off with the shell. Top that off with the egg yoolk being overcooked to a lovely gray-green color and there is a strong chance all the eggs will end up in the trash!
was saved from continual disasters trying to peel a hardboiled egg when I acquired a Restaurant Manager years ago. I worked at a Golf Course, and we had to be really fast preparing lunch for the players, especially if they were on what we call in golf world “the turn”. Men and women would run in, grab a drink, order a sandwich and off they would go to eat while they were playing.
This fast-paced environment forced me to learn the quickest way to make the food we served, egg salad being one of them. There was no time to casually stand around and painstakingly peel each boiled egg. We needed the shell to come off quickly, in sections as large as we could remove at one time. The eggshell was always our nemesis, until we learned about icing down hardboiled eggs.
Boiling the eggs is actually the easy part. I start with a large pot of water placed on the stove, my gas turned to high. Immediately I place however many eggs I want to boil into the water. The trick at this time for me is to keep an eye on the pot while waiting for the water to boil. Once it boils, I time it for 10 minutes, regardless how many eggs are in the pot.
Now comes the important part: Once the ten minutes is up, I immediately drain the water out of the pot and place the pot in the sink. I then cover the eggs with ice, yes ice. In the restaurant we were lucky enough to have an ice machine on site so we would pour large scoops of ice onto the eggs. Along with the ice I will then fill the pot with ice cold water while I mix by hand the ice and the water. The idea is to cool the eggs off as quickly as possible. If you notice the ice melting in the water add more ice so the water really cools down.
At the 30-minute mark check and make sure that the eggs are cold to the touch (they should be by now). At this time, you can drain the water from the pot. Place the hardboiled eggs in a bowl and immediately place them in the refrigerator unless you plan on using them immediately.
Here is a tip on peeling the eggs: Take the egg and gently crack the shell on your countertop, rotating the egg as you hit it down on either the countertop or a cutting board. Insert your finger into the hollow part of the shell (the flat part), as this location on the egg will give you a good starting point. Carefully peel the shell off the egg then rinse it under water to make sure all of the shell is removed. Then place the eggs on a paper towel to dry them off and proceed with your recipe for hard boiled eggs. Whether it is Deviled Eggs, Egg Salad, or hard-boiled eggs sliced or chopped on another type of salad you will have a perfect egg. Feel free to contact me if you have any questions. Enjoy!
STEPS TO MAKE HARD BOILED EGGS
- Fill a pot with water, place on stove and turn on high.
- Gently place eggs in the water. Watch for the water to boil.
- When the water starts boiling set your timer for 10 minutes.
- At the ten-minute mark, shut the stove off and immediately drain the eggs.
- Place the pot in your sink and pour 2-3 cups of ice on top of the eggs. Cover the eggs with ice cold water.
- After a few minutes check that the ice hasn’t melted. If it has add some more ice.
- After 20 to 30 minutes check that the eggs are cold to the touch. Drain the water and then place the eggs in a bowl in the refrigerator until you need them.