People often joke that someone can’t even boil an egg. The problem is, that most people can’t. Or at least they do it improperly. If you want a hard boiled egg with a perfect yellow interior and a non-rubbery exterior, it is important to not overcook your eggs. This method of bringing to a boil, covering and walking away for a while and then shocking the eggs into submission by putting them to soak in an ice bath before peeling them, drying them and either eating, cooking with or storing them for later. Salt and vinegar are added to the pot, not to improve flavor, but to make peeling easier and make cracks less frequent.
- Pot with lid
- Eggs up to a dozen
- Ice water
- Take the eggs, put them in pot
- Thoroughly cover with about an inch of water over the top of the eggs
- Add two tsp vinegar and ½ tsp of salt (these do not affect the flavor, but they make the eggs easier to peel and prevents the shells from cracking)
- Bring the eggs to full rolling boil
- Turn off the heat
- And wait 12-15 minutes (If making double batches, test on for doneness, and if it is not to your liking, keep the others in the hot water for another 2-3 minutes.
- Remove the eggs and put into a cold vessel of ice water for a few minutes
- Peel and store in covered container or ziptop bag
- They keep in good shape for 5 days, and longer than that may be risky, and less-delicious.