This is the good news: perfect hardboiled eggs are simple to prepare. And it’s negative is that these are eggs that aren’t perfect at starting. It’s not my experience, but I’ve cooked plenty with the former. When you attempt to take off the shell, a good portion of the whites are thrown away and when you open it the yolk appears slightly green, instead of bright yellow. Pretty disappointing, if you ask me.
It’s true that cooking the perfect hard-boiled eggs is simple however this doesn’t mean that the method you choose to use does not matter. After many years of trial and error, I’m pleased to report that this method of how to prepare hard boiled eggs consistently works! The yolks always turns a sunny yellow and the shells fall straight off. When you’re getting ready to celebrate Easter, getting ready for Passover or simply in search of an energy-rich snack, this simple hardboiled egg recipe is sure to delight.
- Eggs are a must if you want to have them.
- Salt – 1 tsp
Method to Make Hardboiled Eggs
- Put the eggs into an oven-proof dish and then fill the pan with water that is cold. The water should be enough to cover the eggs.
- Add 1 teaspoon of salt and bring the mixture to the point of boiling. The salt stops cracking of the egg and aids in peeling.
- Allow the eggs to boil for 2-5 seconds (depending on the amount of eggs). Don’t cook the eggs for too long. Switch off the heat and seal the eggs with a lid. Then let it sit for 15 minutes prior to peeling.
- After resting, Transfer the eggs into cold water. Then begin peeling it off.
- The eggs that have been hardboiled can be used right away or kept for use in the future.
- Hard-boiled eggs are typically used as a savoury dish to accompany biriyani within South India.
- It is made into egg curry, egg kurma egg bonda, or egg masala.
- It is a great ingredient to create egg salads.
- sprinkle some pepper and salt powder on top and serve it as a light breakfast, accompanied by a cup of coffee.