Are hard boiled eggs on your agenda this weekend? They are on my agenda for Easter Egg decorating and for deviled eggs. I’m sure some scrambled eggs or an omelet will be whipped up too. If they are on your list too then this recipe for Perfect Hard Boiled Eggs is right on time. 

I remember taking a class with a chef who made up use a needle to pierce a tiny hole in eggs before we boiled them. The mom brain part of me thinks he said this allowed the yolks to settle evenly so once you cut the eggs in half the yolk would be completed centered. I’m pretty sure that was it. I feel like something about cooking time or precision peeling was mentioned too. Maybe?  Either way, I haven’t tried that trick since then but I figured I would share for those of you seeking a perfectly centered egg yolk. Let me know how it goes. Regardless, no one likes an overcooked (green and funky yolks) or an undercooked hard boiled egg. 

So how does one prepare perfect hard boiled eggs? 

Don’t Crowd The Pot

Your eggs should all be able to rest at the bottom of the pot. A large sauce pot should be able to fit 12 to 18 eggs on the bottom depending on the size of the eggs. 

Don’t Use Too Much Water

You only need about an inch of water covering the eggs. That’s it! 

Turn Off The Heat 

Once your water starts to boil, turn off the heat and cover the eggs so that they continue to steam. 

Ice Bath 

Once your eggs are done steaming, immediately transfer them to an ice bath. This stops the cooking process. 

Perfect Hard Boiled Eggs

 As for peeling eggs, is it just me or are brown eggs much harder to get a perfect peel? Please say it’s not just me. I just read an article in Cook’s Illustrated that included a trick for peeling hard boiled eggs. They also have a different theory on how to make “perfect hard-cooked eggs” as they call them. I’m going to give their theories a try and report back. I am always open to better cooking techniques. If you are too, Cook’s Illustrated is a must have hangout spot.