Friday, April 7, 2017

How To Cook The Perfect Hard Boiled Eggs

Hello everyone!
Easter season is officially upon us.
Today I wanted to share with you how I cook my hard boiled eggs as you might have some egg coloring in your future.
When Erik and I were first married I could never get our hard boiled eggs to cook without the gray ring around the yolks.
I was talking to my coworkers about it one day and we found instructions on how to avoid the gray yolk when cooking hard boiled eggs.
We each tried it out and it worked!
I have never cooked my eggs any other way.

Place eggs in a single layer at the bottom of a cooking pot.
Fill the pot with cold water until the eggs are covered.
Add a pinch of salt.
Place pot on stove and bring water to a boil.
Once the water is boiling, remove the pot from heat and cover.
Let the eggs cook for fifteen minutes.
Remove the eggs from hot water with tongs or a slotted spoon and place them in a bowl of cold water.
Let the eggs cool for fifteen minutes.

You get the perfect yellow yolks every time!
The center of the egg usually has the smallest bite of runny yolk which Erik and I enjoy.
If you are not a fan of the runny center I would suggest leaving your eggs in the hot water for an extra minute. 
Be careful to not overcook the eggs!
If the runny middle just isn't runny enough for you I would remove the eggs from the hot water and place them in the cold water a minute or two sooner.
Make sure they are not raw!
Do you have any tips for cooking hard boiled eggs?

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