Do you know how to cook eggs? Seems like a trick question, but I promise, there’s no trickery in mind. Cooking eggs is a pretty straight forward process if you know how to do it correctly, and once you do, you will never have to see a beautiful egg yolk trapped in a greenish-grey outline, or a hard-as-a-rock egg white.
Instead, you will enjoy a beautiful, bright, lemony-yellow or slightly orange (depending on the chicken) yolk and a tender white.
What’s inside counts, but so does what is on the outside … I’m talking about perfectly peeled eggs. It’s true that eggs that are fresh are more difficult to peel than those that are older. But with the kitchen tip I will share here, even the youngest eggs will be a breeze to peel. Intrigued? Keep on reading.
How to Cook and Peel a Perfect Egg
1. Place eggs in a saucepan big enough to hold all of the eggs in a single layer.
2. Cover the eggs with cold water – there should be enough water to cover the eggs by about an inch.
3. Add a pinch of baking soda to the water and gently stir. This is one of the keys to help you peel eggs quickly and easily.
4. Bring the water to a boil over medium high heat.
5. Remove the saucepan from heat, cover with a tight lid and set your timer for 12-15 minutes (12 for small eggs, 13 for medium, 14 for large, and 15 for extra large). Leave the eggs covered, in the hot water, until the timer goes off.
6. Transfer the eggs into a large bowl with water and ice (ice bath) and let them cool completely.
7. Tap and roll the eggs gently on a counter and peel, starting with the fatter end of the egg. The peel comes off like magic!
If you are boiling eggs for breakfast, I suggest you boil a few extra to keep on hand for egg sandwiches, potato salads, or to enjoy the eggs as they are.
Below is the picture from weekend breakfast. Perfectly hard boiled eggs, peeled, quartered, drizzled with sunflower oil and seasoned with salt and pepper. In the middle is a salad of roasted vegetables with parsley and olive oil. The beverage of choice: basil iced tea.