Make the Perfect Hard Cooked Eggs



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How to cook the perfect hard boiled (hard cooked) egg

Egg Farmers of Ontario shares a recipe for the
perfect hard-cooked (hard-boiled) egg

Do you find it impossible to make a great hard-cooked (hard-boiled) egg? If so, you are not alone. Egg Farmers of Ontario (EFO) wants egg lovers to try a technique that results in a perfectly
cooked egg.

There is more than one way to hard-cook (hard-boil) an egg. The conventional method is to cook eggs in boiling water. However, boiling and over-cooking the eggs may result in a grey-like discolouration around the yolks and rubbery-textured egg whites. These changes will not affect taste or nutrient value but can take off presentation points in salads, devilled eggs or sandwich fillings.

EFO recommends a technique (described below) that limits the chance of a grey ring forming around the edge of the yolks.  You may also notice the egg whites have a more tender texture. With this method the eggs are hard-cooked, instead of hard-boiled.

Here’s how easy it is to hard-cook eggs:

  1. Choose eggs that have been in your refrigerator for about a week. They will be easier to peel than fresh eggs but will still have the same great taste and nutrient value.

  2. Place cold eggs in a single layer in a saucepan. Fill the saucepan so the eggs are covered with at least 1 inch (2.5 cm) of cold water.

  3. Bring water to a boil over high heat (with lid on or off, as you wish). When the water reaches a boil, immediately cover the saucepan and remove it from the heat to stop the water from boiling.

  4. Let eggs stand in the water, covered, for 18 to 23 minutes (the eggs cook while standing in the boiled water). A large egg will take 18 to 20 minutes. Be sure to set a timer.

  5. When the time is up, immediately drain off the water and run cold water over the eggs until they are cool to the touch.

Tips for peeling and storing hard-cooked eggs:

  • To easily peel a hard-cooked egg, first crack the shell all over by gently tapping it on a hard surface. Roll the egg between your hands to loosen the shell. Start peeling at the large end of the egg. To help remove the shell, you can also hold the egg under cold running water or dip it in a bowl of water while peeling.

  • To help distinguish between eggs that have been cooked in their shell and raw eggs, you can spin the eggs on a flat surface. A hard-cooked egg will spin smoothly and rapidly while a raw egg will wobble because of its liquid centre.

  • Hard-cooked eggs can be kept in the fridge for up to a week. Try cooking a dozen eggs at the start of the week and enjoy them for fast, delicious, nutritious meals or snacks. Use them for salads, sandwich fillings, devilled or pickled eggs.


©2007 Egg Farmers of Ontario