As much as we love deviled eggs and egg salad, we don’t always love the process of actually hard-boiling eggs. It’s not that we think it’s necessarily too hard or too boring – it’s just that with how fragile eggs can be, it has proven to be a bit difficult in the actual process. After all, we don’t want to overcook them or have them burst open in the hot water of the pan! Luckily, boiling eggs is something many people are interested in, especially chefs. Professionals have mastered the art of perfectly boiling an egg simply by doing it time and time again. Thankfully, these guys have shared their secrets with the public, and now everyone can have perfectly boiled eggs every time. Best of all – it’s super easy!
Here are tips on how to boil eggs like a professional:
– Place your eggs in a saucepan that is big enough for your eggs to all be in a single layer. Add cold water to the pan that covers your eggs about an inch or so. Heat the eggs over high heat just until it begins to boil. Turn off the heat and cover the pan.
– Let the eggs stand in the hot water for about 10 to 15 minutes, depending on the size. Medium eggs should take about 10 minutes while extra large should be about 15 minutes.
– Drain the eggs and pour cold or, even better, ice cold water over them for at least a minute or more until they are completely cooled. Peel your eggs and then eat!
– You know that greenish-gray colored ring that sometimes occurs – it’s actually the result of a reaction of sulfur in the egg white and iron in the yolk. You can avoid this by not cooking the eggs too long or too high, which is why we don’t cook the eggs in boiling water, just hot.
– NEVER attempt to boil eggs in the microwave, and never microwave eggs in shells. Because the steam builds up too quickly inside of them, they are likely to explode – cleaning up that mess is never fun.
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