The perfect hard boiled egg, every time!

Today's post is a back to basics cooking lesson, How to boil an egg. The perfect boiled or hard boiled egg is when the egg is cooked all the way through and the yolk is golden , there shouldn't be a grey/green ring around the yolk. To me if a hard boiled egg has that grayish or green tone, it becomes very unappetizing. (I can picture it, grayish yolk chunks in egg salad ,,,yuck ). I think eggs are one of those foods that seem like a fairly easy to cook food, but some how can turn into a difficult food to master. Many people have problems with either over or under cooking eggs and can quickly go from delicious to disgusting. This is a fool proof method and if you try it your hard boiled eggs will come out perfect.

1. Utensils you will need are a large pot, a slotted spoon, and a large bowl. You will also need cold water and of course fresh eggs. First place the eggs in a large pot and pour cold tap water into the pot, the water should cover all the eggs by about 1 inch / or 2.5 cm. Place the pot over high heat until the water has reached a rolling boil. This means that the water is bubbling vigorously. Then immediately lower the heat to a medium low setting, and continue to boil for an additional 10 minutes.



2. A minute before the 10 minutes are up, fill half way a large bowl with very cold- ice cold water. Using the slotted spoon gently place the eggs in the bowl with very cold water, making sure that all the eggs are covered.



3. Leave the eggs in the cold water until they are at room temperature. This is a very important step because this cooling down is what prevents the yolk from turning grey/green.

Look the yolks are perfectly cooked and are a beautiful golden yellow color!! :)

I have been making hard boiled eggs this way for years and it's always a success. Now you are ready to enjoy these hard boiled eggs with a little salt and pepper,slice them to use on sandwiches, and these are also perfect to for deviled eggs or egg salad. (I will post my recipes and photos for both soon.) Now if I could only master poaching an egg ...