Perfect boiled eggs



I was at my friends house this past weekend and we made the most slammin' salad.

  • Spinach
  • shredded broccoli slaw
  • iceberg lettuce
  • corn
  • beans
  • tomatoes
  • avocado
  • cucumbers
  • and.... not so hard-boiled eggs

I took it upon myself to make them, telling her "I am so good at making boiled eggs". Turned out I was lying. I actually suck.

HERE IS THE RIGHT WAY: never again will you fail at boiled eggs:

1. Arrange eggs in a pot that is wide enough to allow a single layer of eggs.

2. Cover eggs by 1 inch with cool water.

3. Over medium heat, bring water just to a boil.

4. Remove pot from heat, COVER (that is where I went wrong) with a snug lid and set aside for 12 minutes. (if you want soft-boiled eggs just 3-5 minutes will do)

5. With a slotted spoon, transfer eggs to a bowl of ICE WATER, stirring gently to cool eggs down.

6. Once cool you can peel immediately, or store in the fridge!

ENJOY and never screw up your hard-boiled eggs again!

Posted on April 24, 2012 and filed under food, breakfast, savory, entree, lunch.