How to make the perfect hard-boiled egg
Could you just dye for a perfectly hard-boiled egg? (Note: We do not apologize for our terrible puns.) With Easter only five days away and Passover on Friday night, now is the time to buy your eggs and learn how to cook them with the best results.
Believe it or not, older eggs are best; if they’ve been in your fridge for about three to five days, they’re going to be easier to peel. (Hence why we’re telling you this now — so you can hit the grocery today or tomorrow.)
Place them in a large saucepan without layering them. Cover them with 1 inch to 2 inches of cool water, set the burner to medium heat and wait for the water to boil. Some swear that adding salt or a little distilled white vinegar to the boiling water will make the eggs easier to peel. Others complain that the vinegar adds an unpleasant flavor. Skip the vinegar if you’re worried about it. (We personally don’t think it’s necessary.)
When the water starts boiling, remove the heat, cover the pan and let it sit for 12 minutes for medium eggs and 15 minutes for large eggs. Use a slotted spoon to transfer eggs to a bowl of cold water or a colander, and set them in the sink under cold running water to keep them from cooking. Let them cool for about 15 minutes.
Best way to peel:
Roll the egg on the countertop to crack the shell before shocking it in cold water momentarily. The longer you leave it in the cold water, the more difficult it will be to peel. Store your now perfectly hard-boiled eggs in the refrigerator and eat them in the next five days.
Eggs are a very good source of protein and selenium, and a good source of riboflavin, vitamin B12 and phosphorus. Just watch out for the yolks if you’re watching your cholesterol or on a low-fat diet; the yolks contain a high amount of cholesterol and fat. That said, they also contain most of the egg’s nutrients.