How to perfectly hard boil an egg
Children traditionally roll eggs down hillsides at Easter to symbolise the rolling away of the rock from Jesus Christ’s tomb before his resurrection. If you are planning on decorating, rolling and even eating your egg you will need our ‘uncrackable’ method for the perfectly hard boil egg.
If you plan on eating the eggs you are coloring, hunting or rolling, then knowing how to perfectly hard boil an egg is important. You don’t want the egg undercooked and you definitely don’t want it overcooked. Black and rubbery egg yolk is revolting.
Do’s and dont’s
- Use eggs that are at least five days old from their packing date. Eggs that are too fresh are very difficult to peel if you plan on eating your egg.
- Don’t boil eggs straight from the refrigerator as they will be more likely to crack.
- Do use a timer that pings! Keeping an eye on your watch or clock can be difficult if you are multi-tasking!
- Do make a small pinprick in the round end of the shell, which will let steam escape and prevent cracking.
- Don’t use a large pan or pot. Size isn’t everything. In fact a small saucepan is much better for boiling an egg, as in a large pan they tend to crash into each other while they are cooking and crack.
- Don’t use fast boiling water. A gentle simmer is better.
- Do allow an extra 30 seconds if your only option is to use eggs that are very fresh (less than four days old).
- Put the eggs in the pot and pour in enough water to cover them about by about 1 cm.
- Bring the water up to simmering point. Then put your timer on for 7 minutes so that they are cooked through.
- When the pinger goes off you must cool them under cold running water immediately. Let the cold water run over them for about 1 minute, then leave them in cold water until they are cold to touch (this prevents the yolks from turning black.)
- Once eggs have cooled they are ready to eat, decorate, or store in your fridge until you are ready to use them.
Photograph: Senera @ Flickr