How to make the perfect hard boiled egg – it's all about timing

Lauri Sturdivant
Siskiyou Cooks + Chefs
A perfectly cooked, delicious hard boiled egg can be used in many ways and in many recipes.

The perfect hard boiled egg is simply a matter of timing. The first timing variant is to use older eggs. This means buying eggs at least a week before you want to cook them. Older eggs are easier to peel because as the eggs dry out the inner membrane pulls away from the shell. Putting a pin hole in the large end of the egg allows water to get inside of the shell, aiding an easier peeling and helps prevent cracks while cooking. You will need a pot with a lid that is large enough to cover a single layer of the eggs with water. There is science behind adding a little baking soda to increase the pH balance of the eggs making them easier to peel. 

Perfect hard boiled eggs will be a beautiful yolk color without the gray ring around the edge and they will not have that ferrous sulfide smell. Credit goes to “Nom Nom Paleo” written by Michelle Tam and Henry Fong for teaching me this recipe. 

Ingredients

12 large eggs – room temperature 

6 cups water 

1 tsp baking soda

Directions 

Use a push pin to poke a hole in the wide end of the eggs. Put cold water in a pot with the baking soda. Give it a stir to dissolve. Place the eggs in the pot. If needed, add enough water to cover the eggs. Put the pot on the stove and turn the burner on high. I use slotted spoon to stir the eggs so that the yolk will move to the middle of the egg whites. When the water comes to a boil set your timer for 1 minute. Take the pot off the stove, put the lid on it and remove from the heat. Set your timer for 10 minutes. 

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Meanwhile, put ice cubes in a large bowl and fill with cold water. Once the timer goes off, transfer the eggs into the ice cold water bath. I use a slotted spoon. Let the eggs cool for at least 5 minutes before you crack them open. Peel all of the eggs and store any used eggs in a sealed container in the refrigerator for up to a week. 

Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com.