Eggs are one of the best healthy foods with all the incredible nutrition they offer. In fact, eggs are a complete high-quality protein since they contain all nine essential amino acids, which is important because the body can’t make them on its own to repair itself. Besides being rich in vitamins such as riboflavin, folate and biotin, vitamins D and E, and minerals such as choline and iron, how can we ignore how delicious and needed they are for eating and cooking? For that reason, I want to share some Egg hacks for how you can cook perfect hard-boiled eggs than you may have experienced in the past.

How to Cook Perfect Hard-Boiled Eggs

For the longest time, I have always put the eggs in a pot of cold water and put them on to boil when making hard-boiled eggs. However, I have discovered the secret for making perfect hard-boiled eggs.

Instead of starting with a pot of cold water and then bringing those eggs to a boil, I found it works better only filling the pot half way with the cold water and boiling that without the eggs initially. Once the water is fully boiling, I take a slotted spoon and load it with my raw egg carefully into the pot.

After I insert as many eggs as I need, I lower the temperature on the stove to medium heat and continue cooking for about 12 -13 minutes or so. Then I transfer the eggs to a bowl with some cold water. The reason is not just to make the hot eggs are easier to handle, but by immersing them in the cold water, preferably ice water helps avoid a color change within. What I’m referring to is how the severe drop in temperature helps prevent that grayish-green ring that surrounds hard-boiled egg’s yolk due to the chemical reaction from its sulfur, iron and ferrous sulfide.

In the past, if I noticed some of the eggs developed cracks, these are ones I peeled under running water to eat right away. However, they are still safe to refrigerate for about a day or two without the fear of bacteria contamination since they were boiled for the 12-13 minutes. The rest I put in the refrigerator until later when I need them.

Now what I do is take my wooden cutting board and roll the cooled immersed eggs around before attempting to peel. Believe it or not, this method dislodges the shell better than just peeling them under running water.

The real secret though is the older uncooked egg in your refrigerator is, then the easier to peel for making hard-boiled eggs. The reason is the older the egg is, the higher the pH level increases and the inner member is less likely to adhere to the albumen like a fresh egg for more successful peeling.

I hope you give these egg hacks a try the next time that you plan on making them. This technique will please you for how it works to cook perfect hard-boiled eggs.

While you’re enjoying the health benefits of eating eggs, you also should out the beauty advantages of using eggs for your hair and skin such as with my DIY restorative egg mask for skin and hair.

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