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How do you make perfect hard boiled eggs? I am about to tell you! If you want your eggs to come out with perfect yellow yolks that don’t taste like sulfur, you must keep reading!
Don’t you just hate when your hard boiled egg yolks turns into a grey color and the taste and smell of sulfur constantly lingers? Those kinds of hard boiled eggs have never been appetizing to me.
What is great about this recipe for perfect hard boiled eggs is that you can cook it for less time if you want the yolk to be runny. I use this recipe to make eggs for homemade ramen, with the yolk perfectly yellow and a little bit runny while the egg whites are still intact.
The key to perfect hard boiled eggs is to steam the eggs instead of keeping them at a constant rolling boil.
Here is the secret to perfect hard boiled eggs:
- Add your eggs to a pot and add just enough water to completely cover the eggs, but not submerged or floating. Add a little bit of salt to the water if desired.
- Bring the pot of eggs and water to a boil then cover the pot with a lid and turn off the heat.
- Let the eggs steam (covered) for 10-12 minutes for perfectly hard boiled eggs!
- For a little bit of a runny yolk, cook for less time.
- Immediately remove the eggs from the pot and add them to an ice bath in a bowl with ice cold water. I literally add ice cubes to a large mixing bowl for this.
For removing the egg shells:
I have yet to master this skill, but I have found that letting them cool is ideal. After that, I roll the eggs across my counter so that they crack in the center all around.
Drop a comment below if you have some egg-citing hard boiled egg trick to share!
- Store leftover eggs in a closed container in the fridge for up to 5 days. Enjoy!!
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