I am not a huge fan of eggs (even though everyone else in my family seems to love them), but hard-boiled eggs are a totally different story. I could easily eat half a dozen in one sitting, especially when pregnant. Just add some salt, and I’ve got a great snack
Everyone seems to have a different way of making their own hard-boiled eggs, but this is how I learned. It’s pretty much fail-proof, and it doesn’t leave the dark ring around the yolk. This recipe is great for Easter eggs, deviled eggs, egg salad, or just a snack with salt.
Start by grabbing as many eggs as you’re wanting to eat (or share, if you’re not like me). Just make sure they stay in a single layer on the bottom of your pan. Cover them with water plus about an inch. Then, dump salt in; probably more than you think is necessary. I honestly don’t know how important this step is, but I’ve always been told it will help with peeling.
Place your pan on the stove, turn on the heat, and wait until they boil. Make sure the water is at a full, rolling boil, not just little, simmering bubbles.
Once you get to that point, turn off the stove and cover your pan. Set a timer for 10-12 minutes. And then, wait. I know it’s hard. When I want my snack, I want it now. When your timer goes off, dump the water and add cool water to the pan. I do this 2 or 3 times, enough to make the eggs cool enough to hold.
To peel them, I lightly crack the eggs on the counter a few times. Then, I roll them until there are small fractures all over the egg shell. Use your fingernail to get under a couple pieces of shell and pull it back. Make sure you get the clear membrane, and the whole egg will be easier to peel. If you get the membrane, shell should come off in large chunks.
At this point, I just cover mine in salt and eat them. But you can use them for other things, like deviled eggs and egg salad. If you prefer to save them, just put them back in the fridge.
Tip: People have a variety of ways to mark that the eggs they put back in the fridge are boiled. If you forget or just don’t want to, here’s how to tell which ones are raw and which are boiled. Spin them. Put one on its end and spin it. If it spins like a top, it’s hard-boiled. If it just kind of falls over, it’s raw. This has saved me many times when I accidentally put them all back in the same container.