Hard Boiled Eggs

Hard Boiled Eggs are easy to make. 

The shells does not stick to the white when peeling.

HOW TO MAKE HARD BOILED EGGS

First, add salt to the water before boiling. 

After eggs have boiled, chill in water filled with ice cubes.

The salt does not penetrate the eggs and does not affect taste.   

The whites and yolks are firm and moist in hard boiled eggs. 

You’re invited to check out my recipes for Angel Eggs, Homemade Chicken Salad, Potato Salad,  and Chicken Potato Salad.

THE BACKSTORY

One day, I asked my precious aunt for help when I got sick and tired of shells stuck to my egg whites.  I wanted smooth boiled eggs.

Aunt B taught me a simple and effective recipe she’s used for decades.  Egg shells peel easily. Egg whites remain firm.  They do not stick to the shells which is a VERY good thing.  

Although the internet is full of tips for “the perfect” hard boiled egg, this recipe is based on old-fashioned experience.

I use my aunt’s method because it works!

HELPFUL TIPS

1. Eggs do not absorb salt while boiling.  Salt helps hard-boiled eggs peel easier.

2.  Place fresh eggs in bottom of saucepan.  Cover with cold water.  Fresh eggs will sink to the bottom.

3.  If eggs sink to the bottom and stand on one end, they’re slightly fresh and still edible. 

4.  Eggs that float to the top are BAD.  Discard immediately.  

 

HOW TO CRACK/PEEL HARD BOILED EGGS 

Very gently tap a hard boiled egg on a flat surface to crack shell and to avoid dents in the whites.   

ENJOY!

To obtain calories and nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.

Hard Boiled Eggs

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Smooth Hard Boiled Eggs are easy to make and the shells peel easily. "Season" the water before boiling and chill boiled eggs before peeling. Recipe by Aunt B. Photography by Beverly Davis for CornbreadMillionaire.com.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 12 eggs

Course: Side Dish

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 12 large fresh eggs or use 6 large eggs
• 1/4 cup salt will not penetrate eggs
• water for boiling
• 24 ice cubes for chilling boiled eggs before peeling

Method

 

1. Place fresh eggs (large or small) in bottom of large saucepan.
2. Add salt and cover with cold water.
3. Boil eggs over high heat for 10 minutes.
4. Turn off heat. Bad eggs will float after boiling. Do not eat. Discard immediately.
5. Use a slotted spoon to place each egg in a large bowl. Cover with cold water. Add at ice cubes. Place uncovered bowl in refrigerator for 30 minutes.
6. Very gently tap a hard boiled egg on a flat surface to crack shell and to avoid dents in the whites.
7. If desired, slice hard boiled eggs with a serrated knife.

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