This is the way my mom taught me to make boiled eggs with a twist of my own. Place your eggs in a pan of cold water with the lid on, and turn the burner to high. Set your timer for 15 minutes, and watch closely. As soon as the water comes to a boil, turn the burner off and start the timer.
When the eggs are done, drain and rinse with cold water. Run more cold water into the pan and let it set a couple minutes. Drain the water, replace the lid and shake vigorously, holding the lid on. The eggs will peel nicely and have a perfect yolk. So give this one a try and see for yourself that boiled eggs are as easy as 1-2-3.
Here are some more tips for boiled eggs:
- Older eggs (3-5 days) will peel better than fresh eggs. (Never a problem here)
- Do not add salt to the water. This raises the boiling point of water and may make the whites rubbery.
- Room temperature eggs are less likely to crack, and take approximately one minute less to cook than eggs right from the refrigerator.
- A TB of vinegar added to the water will prevent the white from running out of any egg that happens to crack. However, this can affect the taste.
- Overcooked eggs may produce a green ring around the outer surface of the yolks.
The recipe is simple and consists of boiled eggs, mayonnaise and salt & pepper. Other add-ins include onions, pickles, celery, mustard, dill, and bell pepper.