{"id":2167,"date":"2020-06-10T21:12:44","date_gmt":"2020-06-10T21:12:44","guid":{"rendered":"https:\/\/www.hellawella.com\/?p=2167"},"modified":"2020-10-13T06:04:17","modified_gmt":"2020-10-13T06:04:17","slug":"how-to-make-the-perfect-hard-boiled-egg","status":"publish","type":"post","link":"https:\/\/www.hellawella.com\/how-to-make-the-perfect-hard-boiled-egg\/","title":{"rendered":"How to make the perfect hard-boiled egg"},"content":{"rendered":"\r\n
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.<\/p>\r\n\r\n\r\n\r\n
Believe it or not, older eggs are best; if they\u2019ve been in your fridge for about three to five days, they\u2019re going to be easier to peel. (Hence why we\u2019re telling you this now \u2014 so you can hit the grocery today or tomorrow.)<\/p>\r\n\r\n\r\n\r\n
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\u2019re worried about it. (We personally don\u2019t think it\u2019s necessary.)<\/p>\r\n\r\n\r\n\r\n