Perfectly Creamy Hard Boiled Eggs

Everyone has different theories when it comes to cooking hard boiled eggs.  Do you start with the eggs in cold water or bring the water to a boil first? Add baking soda to the water?  Boil for a long time or shut off right when the water boils? Covered or uncovered?  I have tried so many of these ways but seem to have found the perfect combination.

This is a fool proof way to get creamy, bright yellow yolks every single time.  No more chalky yolks or green rings around the yolk.

Use this recipe to make hard boiled eggs as a snack, to put on top of toast or make egg salad. No matter what you make, you won’t be disappointed.

Put your eggs in a pot and cover completely with cold water.  Put it on the stove with medium to medium high heat uncovered.  Keep an eye on the water and when it comes to a full boil, turn the heat off and cover it.  Let the eggs sit in the hot water covered for 10 minutes.  You may want to set a timer because if you’re anything like me, I think I will remember and never do.

After 10 minutes, pour the hot water out and run cool water into the pot.  Let the eggs sit in the pot with cold water and a handful of ice cubes for 5 minutes or so until they are cool enough to handle.

Here comes the tricky part… peeling them.  Tap the larger end of the egg where there is the little air pocket on the counter and roll it a few times gently.  Start peeling from that little air pocket making sure you get under the thin skin under the shell. The shell should come off pretty easily from there.  The fresher the eggs, the easier they will be to peel.

Store the peeled eggs in a container for 5 days or so to eat throughout the week.

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Enjoy the creamiest hard boiled eggs however you like them!  Here is one of my favorites!  Wheat toast with avocado, sliced tomato and egg with a little bit of salt and pepper.

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