The Hubs and I love to have hard-boiled eggs on hand for breakfast or a quick snack. They are especially cost effective as well! One dozen eggs (from Aldi) costs us $1.39, or about $0.12 per egg. Talk about a cheap breakfast.
I believe that there is an art to cooking the perfect hard-boiled egg. If undercooked, the yolk is soft and runny, but overcooked the yolk gets a gray "ring" around it. It's still edible, but not particularly appetizing! Here's my method for making the best hard-boiled egg ever.
This is what you do:
1) Fill a large pot with cold water, and gently place your eggs inside.
2) Add 1 tbsp white vinegar (this keeps the egg whites from running everywhere if one of the eggs breaks).
3) Turn up the heat! Heat on high until your water begins to boil. This will take 10-15 minutes, depending on your burner and pot size.
4) Boil 1 minute-ish. I usually forget to check on the pot, so it's never exact!
5) Turn off, and let cool. It doesn't need to be at room temperature, just cool enough to handle.
6) Let your eggs cool to room temperature and refrigerate.
Hard-boiled eggs last about one week in the fridge in the shell, or 2 days out of the shell.
Enjoy them plain, or in egg salad or in tuna salad. They're also delicious on top of mixed greens!
- Maggie White
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