4 steps to get perfect hard-boiled eggs every time
Making hard-boiled eggs is one of the many mysteries of cooking.
Are they done yet? How can I peel them with ease? Does it matter if I use fresh eggs or not?
So many questions, so little time.
Melissa Tok, Culinary Management instructional assistant, is here to set the record straight.
“It’s not as difficult it’s made out to be,” Tok said. “But you have to follow the directions to a T.”
Here are four steps to make easily peelable hard-boiled eggs.
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Place the eggs in a pot and fill the pot with enough cold water to cover the eggs by two inches.
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Bring the water to a boil and immediately lower the temperature to a simmer. Begin timing the cooking.
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Cook small eggs for 10 minutes, medium eggs for 11 minutes, large eggs for 12 to 13 minutes and extra-large eggs for 14 minutes.
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Transfer the eggs from the simmering pot to a cold-water bath, and peel as soon as possible under running water.
Tok said if you’re not peeling the eggs right away, put them in the refrigerator until needed.
“There are many ways to get the job done, but this is the way we teach our students and what has worked best for us,” Tok said.
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