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Perfect Hard-Boiled Eggs


My health conscious teens have become obsessed with fresh hard-boiled eggs. Warm and slightly salted is their favorite way to eat the whites but I’m finding them in their salads, and mashed up with a little spinach, garlic and mayo too. The yolks seem to end up in the garbage but I often rescue them for a good egg salad dish. In addition to buying about 5 dozen eggs a week now, I have mastered the perfect hard-boiled egg technique. We detest the ugly gray film that can sometimes form around the yolk of an overcooked egg. And the perfectly cooked hard-boiled egg really does have better flavor than the over boiled variety. So here is my GKC lesson on BEST HARD-BOILED eggs and then a funny tip on how to get the shell off.

Perfect Hard-Boiled Eggs:
Place 6 eggs (fyi, older eggs peel easier), in a medium heavy saucepan. Add water to cover by about 1 ½ inches. I salt the water. Bring to a boil, and then IMMEDIATELY, remove from the heat. Cover and let stand, undisturbed, for 10 minutes. Transfer eggs to a bowl of ice water to cool. Gently crack the eggs and peel under running water to release the membrane and get the shell off.

Now, here is my crazy peeling tip. Crack a line around the middle of the egg with the edge of a spoon. Turn the spoon over so the bottom is facing up and insert the tip into the cracked shell, taking care to get under the membrane. Rotate the egg, keeping the spoon under the shell. The spoon breaks the suction and the entire shell pops right off. It works best when the egg is warm. We have contests in the house for who can do it with the least number of cracks or shell breaks. Try it, it really works!