In the South, we love our deviled eggs. They always show up on our holiday menus but sometimes, they are less than delicious. If you are tired of unpredictable boiled eggs and that ugly green band around the outside of the egg yolk, here’s how to get perfect hard-boiled eggs every time. No more rubber eggs!
HOW TO MAKE THE PERFECT HARD BOILED EGG
Use a stainless steel pot- don’t use a non-stick pan.
Layer the eggs in the pan leaving some room between them. Cover with cold water by one inch. Bring the eggs to a boil, frequently giving them a gentle stir to move them about a bit. This motion will help keep the yolk centered and result in a more even egg white. You know how it seems one side is thicker than the other? The stirring will help prevent that.
Once the eggs reach a full boil, immediately reduce the heat and simmer, cooking for one minute. Remove from heat. Let the eggs stand for 14 minutes, stirring occasionally. If you have very large eggs, you may want to allow them to stand for 16 minutes. Once the timer goes off, place the pot in the sink and run cold water over the eggs to cool them just enough to handle them. Pop each egg on the larger side-where the air pocket is. Put them back into the water. Immediately begin peeling the eggs while they are warm.
The tip is to make sure to pierce the membrane when you peel-makes the whole process easier. If the membrane is tough, I will usually pinch it to pierce it. The shell peels much easier that way.
You can also lightly roll the egg on the counter with your hand and the shell should crack and peel away easily.
Want a recipe to go with those perfectly hard-boiled eggs? Try my deviled egg recipe or my favorite way to serve them by making a deviled egg bar so guests can design and create their own flavors.