Perfect Hard Boiled Eggs

Blaise the Baker

Originally published on “Blaise the Baker” March 13th, 2014

People ask me all the time about how to boil an egg. This recipe works every time!

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Perfect Hard Boiled Eggs

Place desired amount of eggs in a pot and fill with COLD water. Fill with enough water to cover the eggs by about 1/2 inch. Make sure there is a little “room” for the eggs to breath – in other words…do not stuff the pot FULL with eggs…make sure they can “move” around a little. I find that a medium size pot will hold about 8 eggs.

Place the pot on the stove and turn the burner on HIGH and wait for the eggs to boil.

Once the eggs start to boil, let them boil for about 30 seconds.

Place on a tight fitting lid and remove the eggs from the heat.

Let them sit for 14 minutes exactly.

Remove the lid and run the eggs under COLD water for about a minute.

When you are ready to peel them – find the “bottom” of the egg and gently tap the end, peeling away the shell while running the egg under a cold stream of water. The cold running water will help “lift” the shell from the egg.

Use as desired.

My favorite way of eating these are just simply cutting them in half and sprinkling with sea salt and freshly ground black cracked pepper.

Enjoy!

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