How I Make The Best Hard Boiled Eggs

 

I love  hard boiled eggs for quick protein. Up until a few years ago however, I never ate eggs. So when I first started, I had some pretty shaggy looking hard boiled eggs.

I have tried many methods from various other tutorials and kept what worked. My method is a compilation of several of those tips that have consistently worked for me!  I know many like the oven method or the steaming basket way of hard boiling eggs but to me the texture is never the same or as good as old fashioned hard boiled eggs.

First, I gather my ingredients: vinegar, baking soda, healthy pastured eggs.

 

Fill a pan with cold water and your eggs. Drop in a teaspoon of baking soda and stir it around till it dissolves.

 

Then add a splash of vinegar. It shouldn’t fizz because you dissolved the baking soda first.

{I was posing the vinegar bottle while the baking soda dissolved fyi because I know you can still see it in this picture :-)}

 

Bring your water to a boil and while covered, turn off the heat and let sit for 10 minutes.

 

While waiting, give attention to your screaming toddler climbing up your legs.

 

When you get a minute, get some ice.

 

 

After the 10 minutes are up, drain your water and fill with ice and cold water. This shocks the eggs and stops the cooking. 

 

 

Now this is the most important tip I can offer. Look at your eggs and find the narrow pointed top part. 

 

Tap the top part of your egg first. 

 

Then flip it and tap the wide bottom part of the egg. 

 

 

I have found this is the best way to get easy to peel eggs because the act of tapping the eggs forces the air from the air pocket all around the egg and knocks the shell away from the egg white.

 

I also like to have some cold water running to help rinse away the little bits. 

 

This egg basically peeled in two pieces. Don’t you love that!?

 

Pretty, smooth, perfect hardboiled eggs! Not a shaggy one in the batch. 

 

Rich and golden without any green ring! 

 

 

 

 

 

As a bonus I will share with you my easy egg salad “recipe”.

First, chop up your 8-12 eggs in a medium size bowl. I LOVE using a pastry blender for chopping up my eggs for egg salad. It is quick and efficient! 

Assemble your desired spices. I use about 1 teaspoon of garlic powder, 1/4 teaspoon pepper and paprika and 1/2 teaspoon of salt. I usually eye ball this part and season to taste but those amounts are pretty close. 

Add about 2 big dollops of your favorite mayonnaise which is probably about 1/4 cup. Start with less if you prefer less mayo in general. I am a mayo lover so I like it really creamy. With that, add your favorite mustard. I prefer a slightly spicy brown mustard. I use a big squirt which is approximately 1 tablespoon. 

Mix all together and enjoy!  

This is an easy lunch idea for my kids because they adore snack style lunches. They love crackers and egg salad or tuna salad with fruit. I love it too because it is super easy and a big batch keeps for about 5 days in the fridge.