The Perfect Hard-Boiled Egg

21 Mar

I don’t know about you, but whenever I made hard-boiled eggs for salads or deviled eggs I always ended up with a unappetizing gray ring around the yolk. This also meant overcooked, dryness that was hard to get past. Luckily, I came across this little tip a year or so ago in my Betty Crocker Bridal Cookbook and haven’t seen that nasty ring since. It yields a perfectly cooked hard-boiled egg.

Fill your pot with cold water and gently place your eggs in with about an inch of water above them (add more water if needed). Place the pot over medium-high heat and bring to a simmer. Try not to boil them as it could crack the egg shells. Once the water is simmering, remove the pot from the heat and cover with a lid. Let the eggs sit this way for 20 minutes then immediately remove to a bowl of ice water to stop the cooking process. Peel, cut in half and see the awesome results!

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4 Responses to “The Perfect Hard-Boiled Egg”


  1. Avocado Deviled Eggs « Meg's Everyday Indulgence - April 6, 2012

    [...] be sure to check out my hard-boiled egg tutorial to avoid that nasty green-gray ring! Avocado Deviled Eggs recipe from Martha [...]

  2. Dilled Egg Salad « Meg's Everyday Indulgence - November 26, 2012

    [...] 1. Make the perfect hard boiled eggs. [...]

  3. Cobb Salad | Meg's Everyday Indulgence - June 26, 2013

    […] romaine heart, chopped 1 head of butter lettuce, chopped 2 ears grilled corn 2 hard boiled eggs 1 avocado, sliced 4 strips bacon, cooked and crumbles 1 grilled chicken breast, cut into bite size […]

  4. Deviled Egg Macaroni Salad | Meg's Everyday Indulgence - September 2, 2013

    […] 2 cups Mayonnaise 2 Tbsp. yellow mustard 1 tsp. white vinegar Salt and pepper to taste 6 hard-boiled eggs, peeled and chopped 1/2-1 cup dill pickle relish (depending on how pickle-y you like it) […]

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