The Perfect Hardboiled Egg
 

The Perfect Hardboiled Egg

Hard-boiled eggs can be tricky. If you cook them too long, the yolk turns green. An overcooked yolk is like overcooked asparagus -- nobody wants that! If you don't cook your eggs long enough, then you get a soft-boiled egg (which is delicious, except for when you're aiming for a hard-boiled egg). Our technique results in a perfect hard-boiled egg, every time.

SERVING SIZE

makes 6 eggs

INGREDIENTS

6 chicken eggs

(You can use duck, goose or whatever eggs you prefer, but cooking time will vary due to the size

 

INSTRUCTIONS

Place the eggs in a large saucepan and fill with water so there's about 1 inch of water covering the eggs. Bring the water to a boil, then immediately remove from heat and cover with a lid. Let the eggs sit for 10 minutes (time it!).

Fill a large bowl with ice water. When the 10 minutes are up, remove the eggs from the saucepan with a slotted spoon and into the water to cool. To peel the eggs, crack the eggs all over the shell and carefully peel the shell away from the egg. Rinse off any extra shell bits and enjoy!

We also love bringing hard-boiled eggs in a packed lunch for a protein addition. They're great on their own or with a salad.

  PRINT VERSION

vegetable plate

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