Perfect Hard Boiled Eggs

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   Perfect Hard Boiled Eggs Every Time!

Nobody likes hard boiled eggs with a greenish tint to the yolk, nor that rubbery, hard to chew, over cooked white part.

Some folks say that it is because one should only use farm-fresh eggs. Others claim it is only well aged eggs that work best, and those you get at the grocery store. I say that either egg works perfectly if one follows a few simple steps that promise perfect hard boiled eggs every time!

So, I decided to conduct an experiment to see if any of the above was true. The experiment will subject all eggs to the same steps that promise a perfect hard-boiled egg every time, and my hope is that the process will demonstrate that by following the steps, no matter which kind of eggs one uses, the result will be a perfect hard boiled egg every time!

 I started with 3 farm-fresh eggs from my sister-in-law's farm up the road (they are the colored ones, she has all kinds of uncommon and sometimes rare hens) and 3 Grade A Extra-Large white grocery store eggs.

Put the eggs straight from the fridge in a pan and cover them in either hot tap water or boiling water. In the winter we always have a pot of simmering water to help humidify, so I used that water. Yes, adding hot water to the cold eggs may make the shells crack, but no worries, that helps in peeling later...

Then you want to bring it to a "gentle" boil... That means that the bubbles formed at the bottom of the pan rise slowly and barely break the surface...like this. Then leave them alone for 8 minutes.

Once 8 minues are up, drain the hot water all at once and knock the eggs against the side of the sink (while in the pot) to crack the shells slightly. 

The immediately add a bunch of ice and fill the pot with cold tap water. Let sit undisturbed in the sink for 15 minutes.

After the time is up, run cold tap water and begin to enjoy the easiest egg peeling you have ever imagined! You can peel these babies with one hand!

I lined up the store bought White eggs on the top of the pic, and the farm eggs on the bottom of the pic. I sliced them all in two, removed the yolk, and there you have it! Every single egg's yolk was perfectly done, not a hint of green and no worries on the age of the egg neither. The white (albumin) part was as tender and soft as could be. Just heavenly.

Hope you've enjoyed my experiment and can use this technique for great hard-boiled eggs every time!