I cannot begin to express my frustration about hard boiled eggs… and apparently I am not alone! Stop struggling to peel your hard boiled eggs. Here is everything you need to know about how cook the perfect hard-boiled egg. And who would have guessed you needed a recipe?!
TIP: The biggest secret to cooking the perfect hard boiled egg is to use eggs that are closer to their expiration date (aka older eggs) because they will peel easier than fresh ones. A good rule of thumb is to buy the eggs about a week before you want to boil them.
1 TBS Salt
3 TBS Cup of Distilled White Vinegar
Place eggs in a pot and pour enough water to just cover the eggs. Stir in salt and vinegar. Bring to a boil over high heat.
Reduce heat to a low and cover with lid. Cook for 15 minutes.
Prepare a bowl with cold water and a handful of ice and place the bowl the sink. Using a slotted spoon remove the eggs (one at a time) from the boiling pot and place them into the bowl of cold water.
After a few minutes drain and refill the bowl the cold water. Allow eggs to cool for 15-20 minutes and store in the refrigerator. Hard boiled eggs stay fresh for up to one week.