Whenever I go to my Mom’s house, I find myself raiding her refrigerator and cabinets for snacks as soon as I walk in the door. Usually it’s because I just finished a 2 hour chaotic drive and I’m starving, but it’s also because I’m curious. Well, when I was there two weeks ago, I found one last hardboiled egg that she had left for me, knowing I’d probably want some snacks when I got there (that’s my mom for ya!). I always say I need to hard boil eggs for snacks but I just never end up doing it. Truth be told, I used to hate hardboiled eggs! Oh, how things have changed!
This got me thinking. Since I had never actually hard boiled my own eggs (I know, shut up.), I wanted to know the absolute best way so that they come out perfect. Why? Because I’m OCD. My mom suggested that I ask the chef at Joe’s restaurant. Good idea!
Chef Frank suggested the method that he uses. However, as we were speaking Vic over heard us. Vic is Joe’s partner. He suggested another way that he swears by because he’s never gotten brown or green in the egg yolks. Well, I said I’d try both and report back.
First, I tried Frank’s method.
In a pot, add eggs and enough water to cover them. Do not cover the pot with a lid.
Turn the heat on medium-high and let the water come to a boil. As soon as the water is boiling, set a timer for 8 minutes. When the timer goes off, drain the eggs and run cold water over them.
The eggs weren’t too hard to peel.
The shells came off pretty easily with only a few pieces that were a little more difficult.
Perfectly hard boiled eggs with no discoloration in the yolk. The texture was spot on.
At this point, I was getting hungry, so I took a little snack break.
Okay, back to business.
Next, I tried Vic’s method.
In a pot, add eggs and enough water to cover them. Put a lid on the pot.
Turn the heat on medium-high and let the water come to a boil. As soon as the water comes to a boil, set a timer for 3 minutes. When the timer goes off, take the pot off the heat, leaving the lid on. Set a timer for 7 minutes and let it sit with the lid on. After 7 minutes, drain the eggs and run cold water over them.
It was the slightest bit harder to take the shells off the eggs, but not enough that you would even notice if you were a normal person and not doing egg experiments.
No yolk discoloration. Perfect texture. Smelly and delicious, as hardboiled eggs should be.
So basically, both methods produce the same effect. Sorry Vic, but I’ll go the 2 minutes faster route. I guess you can’t argue with a chef, right?
Anyway, apparently the fresher the egg is, the less likely you are to get that green ring around the yolk. I usually buy cage free, organic, farm fresh eggs. Also, overcooking them can cause this so make sure you run them under cold water immediately after cooking if you aren’t going to eat them right away.
Now go make some hardboiled eggs for a quick and easy protein filled snack! Oh, and eat the yolks, PLEASE! They won’t kill you, only if they’re green (kidding). That’s where all the nutrients are!
- Do you have a different method for hard boiling eggs?