I have an unhealthy obsession with achieving the perfectly cooked, easy to peel hard boiled egg.
As a quick reminder, according to Dr. Jeff Volek, “Whole eggs contain more essential vitamins and minerals per calorie than virtually any other food.”
I can trace my fascination back to clubhouse in Arlington while a member of the 2001 Texas Rangers. Catcher Bill Haselman, utility man Frank Catalanotto and I would have egg-peeling competitions while our perplexed teammates stood around and marveled at our immaturity (or sometimes joined in). MLB locker rooms are notorious for shenanigans like these. I got pretty damn good at this act.
While I may be your not so humble champ, if I’m honest with myself, those eggs were special. Palm to the table, quick roll and you could literally pull one half of the shell from the other, exposing the stunning, whole white completely unmarred. Was it the lunch lady or man back there in the kitchen with the magic eggs? I’ll never know.
Since then, I’ve tried every method known to man and still have shells that stick, stubborn film and green yolks.
Until today, that is. I have finally discovered through decades of trial and error the formula that produces a stunningly cooked, easy to peel hard boiled egg and recorded the process so you won’t need to go through the years of heartache I’ve endured. Enjoy.
1. Toss those bad boys in a pot and blanket them with water. Make sure the water comes up about an inch over the eggs. You want to ensure they stay covered by H2O throughout the process. Cooking your eggs in cold water provides for a slower cook and fewer cracked shells. Slow down, youngster. Don’t rush the process by dropping them in already boiling water. Eggs appreciate foreplay.
2. Put the pot on high and bring the water to a powerful, rolling boil. Don’t mess around here with the little bubbles. Let the eggs cook at this heat for 2 minutes.
3. Remove the pot from the burner and let it sit, covered, for 13 minutes. If you have huge eggs (shame on you for going there in your mind), extend the time out to 15 minutes.
4. Remove the eggs from the water with a slotted spoon. Get a bowl of ice water ready.
5. The most important step to revealing your perfect egg is cracking and rolling before bathing them in the ice water. This will loosen the membrane (that pesky film) and alleviate your stress. Begin peeling the moment the eggs are cool.
6. Hot sauce; lots and lots of hot sauce.
Your homework assignment, should you choose to accept it, is to tell me how this went for you.