Hard-boiled eggs
The egg, cooked to a stiff consistency, both white and yolk. A great breakfast, or an ingredient suitable for further use, such as for sandwiches and stuffing.
Ingredients:
- Eggs
- Water
- Salt
Recipe steps:
- Put the rinsed undamaged egg in cold water, bring it to the boil.
- From the boiling time (when the water starts to bubble), reduce the heat source so that the water just bubbles up and boil the eggs for 8-10 minutes.
- Then we remove the eggs.
- Serve immediately or process further (such as egg spread, egg salad).
Before you start:
- Bring eggs out of the fridge for 10-15 minutes to reduce cracking.
- Size guide: medium about 53-63 g, large about 63-73 g.
- A pinch of salt or a teaspoon of vinegar in the pot helps set any leaks if a shell cracks.
Timing guide with a cold start:
- Medium eggs hard boiled 9-10 minutes from the first boil.
- Large eggs hard boiled 10-11 minutes from the first boil.
- Jammy yolks 7-8 minutes.
- Soft boiled 6 minutes.
- Add about 1 minute if starting straight from the fridge.
Three reliable methods:
- Cold start: eggs in cold water, bring to a gentle boil, lower the heat and simmer for the times above.
- Hot start: bring water to a boil, lower eggs in with a spoon, reduce to a gentle simmer and time 9-11 minutes by size. Often peels more easily.
- Steam: 2-3 cm water in the pot, insert a steamer basket, add eggs, cover and steam 12 minutes for large eggs to get a firm set.
Ice bath and peeling:
- Shock in ice water for 5 minutes right after cooking. This stops carryover heat and makes peeling easier.
- Tap, roll and peel under running water.
- Very fresh eggs peel worse. Eggs that are a few days old peel better.
Troubleshooting:
- Green ring on the yolk means overcooked or cooled too slowly. Shorten the time and cool quickly next time.
- Cracking happens with rough handling or a hard boil. Lower gently and keep a mild simmer.
- Sticking shells: try the steam method or add 0.5 tsp baking soda per liter of water.
Storage and safety:
- Cool and refrigerate within 2 hours.
- Unpeeled eggs keep up to 7 days. Peeled eggs keep in an airtight container. Add a little water if you prefer and change it daily.
Serving ideas and variations:
- Simple with flaky salt, pepper and chives.
- Deviled eggs with mayonnaise and mustard.
- Sliced into potato salad or on open faced sandwiches.
- Marinated eggs in a mix of soy sauce - water - a little sugar. Chill 4-12 hours before serving.
