The Perfect Hard Boiled Egg

My sister, Connie, suggested I write about how to hard boil an egg and that brought to mind our little battle last Easter regarding who could make the egg that peeled easier.  I won, but she thinks otherwise.  This may never be resolved.

So here’s a little more… I looked to The Food lab by J. Kenji López-alt and followed the directions exactly including lowering the eggs into the boiling water and cooking for 30 seconds, adding ice cubes and allowing the water to return to a boil, then reduce to a subsimmer for 11 minutes.  I was also sure to use an older egg (at least a week) so it would be easier to peel. (Ok, mine may have been quite a bit older-don’t judge me.)

In the end, the eggs were perfect softness, almost liquid in the very center, no gray/green zone, and the white was set and peeled perfectly.

However, Connie said her eggs were also perfect and her method was so much easier. She said she pretty much follows the method explained by Epicurious by David Tamarkin.

Well, turns out, it is.  I tried it and it is easy and the eggs are perfect.


I know there are devices especially made to boil eggs and directions to bake them in the oven and these are all good.  But this method requires no special equipment, is quick, and definitely worth a try!


But are eggs good for us?  How about that husband with heart disease? Eggs have been considered unhealthy because they contain cholesterol (212 mg), a lot of cholesterol.  However, many studies have shown that the dietary cholesterol in eggs does not increase cholesterol in the blood and is not related to heart disease.  And besides, eggs contain only 77 calories/egg, 5 grams of fat, 6 grams of protein and all 9 essential amino acids.  Eggs are rich in minerals and vitamins.  In fact, they are claimed by some to be one of the healthiest food on the planet.  Is this making you hungry for eggs, too?



Well, go ahead and check out this easy way to hard boil eggs.  (Connie: 1, Jane: 0)