3 Steps to no-fail hard-cooked eggs

You’re only 3 easy steps away from perfect, hard-cooked eggs | (c) 2016 Dawn Viola, This Honest Food

What does a chef hat have in common with an egg? The old adage describes the pleats on a white chef toque (hat) as representing the many different ways in which an egg could be cooked. Traditionally, there were 100 pleats, representing 100 ways to cook an egg. When all 100 techniques were mastered by a young cook, they were considered to be a chef, and could officially begin using the title and managing a kitchen on their own.

I know, you’re wondering…

Things are a little different these days, and thankfully an “egg test” is not used to determine a cook’s kitchen rank. But, yes, I do actually know 100 ways to cook an egg. Seriously. And I’m about to help you master one of those: the perfect, no-fail, hard-cooked egg.

I thought it was hard boiled?

Cooking an egg in simmering water is technically referred to as “hard cooked,” but just like you, I grew up with the term “hard boiled.” As long as we’re talking about the same thing, I think we’re good.

The green ring of doom

This three-step process is simple, fast, and stress-free. Best of all, there is really no possible way to mess this up. Really. And, ready for this? Cooking the egg this way eliminates, I repeat, eliminates the green ring of doom around the yolk.

Hard Cooked Eggs
Prep time
Cook time
Total time
Recipe type: Egg cookery
Serves: Varies
  • However many eggs you want (from happy, free-range chickens who were bug-fed in the wide open wonderfulness of nature)
  • Water
  1. Cook: Gently place eggs in a saucepan; add enough water to cover eggs by at least 1-inch. Remove eggs, set aside. Bring water to boiling, reduce to a simmer; return eggs to pan. Set a timer for 3 minutes, simmer 3 minutes. Remove pan from heat, cover and set aside 9 minutes (set the timer).
  2. Cool: Transfer eggs to colander and rinse under cool running water until shells are cool enough to handle. Transfer eggs to clean kitchen towel and dry off excess water.
  3. Eat: Transfer dried eggs to a glass bowl. Cover and refrigerate up to three days.
Add eggs only after water is boiling, which will cause the membrane against the shell to pull away, making the eggs easy to peel once cooled.




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