If you can master hard boiling eggs, you’ve got it made. They can be used on salads, for breakfast, to make deviled eggs and more!
There are many rumors when it comes to making the perfect deviled egg. Here’s what I have found:
Rumor #1: Many people swear that older eggs (eggs close to their expiration date on box) will be easier to peel.
Well, the rumors are true! Older eggs are easier to peel than fresh eggs. If possible, purchase your eggs a week or two early and let them chill out in the fridge till you plan to use them. But if I’m really craving some, I’ll buy whatever box is closest to its date from the store.
Rumor #2: Some people recommend peeling eggs under cool running water.
We are a house divided on this one. My boyfriend always peels them under running water while I haven't found it to make a huge difference.
Rumor #3: Adding a tsp of vinegar helps keep the egg whites from running out if an egg does crack while cooking.
Definitely! If you don't overcrowd the pot them chances of one cracking are much slimmer, but I always add some just in case.
I’m not saying this recipe is fool proof because its not, and since every batch of eggs is different, results will vary. The majority of the time I am able to peel a shell off in two pieces, but there are other times where only half the batch peels easily and other times when they all fail. Even though they may not always look amazing, they will taste great!
- 1 dozen large white eggs
- 1 1/2 tsp vinegar
- Cold water
- Place eggs in a single layer at the bottom of a medium pot and cover with at least an inch of cold water. Careful not to overcrowd the pot.
- Add the vinegar.
- Bring the water to a full rolling boil over high heat.
- Turn off heat, but keep pot on the burner. Cover and let sit for 12 minutes.
- Move the pot to the sink and run cold water over the eggs in the pot. This stops the eggs from continuing to cook.
Store in fridge in covered container within five days or turn them into delicious deviled eggs.
Peel before consuming.
*If there is some green coloring around the yolk, don't worry! There is nothing wrong with the eggs, they are just slightly overcooked. Still completely safe & edible!