Nicole and Michael discuss the scientific techniques required for preparing the perfect hard boiled egg.
Directions for the perfect hardboiled egg:
Start with a good egg that is older
- Our eggs come from a local farmer
- We buy our eggs ahead and let them sit in our fridge for at least two weeks
Put eggs in a pot with a lid that fits (select eggs that are not cracked)
- Add warm water leaning toward hot – do not boil eggs in cold water
- Add enough water to just cover the eggs
- Add salt – about one tablespoon (3 teaspoons) per 12 eggs
Put the pot on the stove and turn the burner on high (electric stove)
- Do not put the lid on the pot yet
- Wait for the water to come to a rolling boil
Turn off the burner
- Put the lid on the pot and set the timer for 7 minutes
Timing
- 4 minutes – runny yolk
- 7 minutes – perfect
- 10 minutes – overdone
What’s next?
Fill a large bowl with very cold water while you wait the 7 minutes (you do not need ice)
- The instant the timer hits 7 minutes take the eggs out and put them in the very cold water
- Keep running cold water on the hot eggs until cool – about five minutes
- I always take a couple eggs out and peel them so we can have warm boiled eggs
Peel eggs by tapping them firmly on the countertop and cracking the shell completely. Remove shell easily by getting under the membrane.
Store peeled eggs in an airtight container for up to one week
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