Chef’s Guide to Perfect Hard Boiled Eggs
Chef’s Guide to Perfect Hard Boiled Eggs
Cooking hard boiled eggs and peeling them can be EASY! My secret is aging the eggs. If getting farm fresh, I age at least 2 weeks. I buy 1-2 dozen at a time so they can age in my fridge. Grocery store eggs I age at least one week.
Eggs have a small air pocket at the bottom rounded part of the egg. As the eggs age, that pocket grows and makes it easier to peel the eggs. I have a few videos on IG to teach you how to cook and peel eggs
Pro Tip: I no longer boil a full dozen of eggs. I my cook six at a time so they are fresher. I chat with my friend Erin Parekh on the podcast about mini bursts of prep listen here
If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
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Ingredients:
Serves 3-6
6-12 eggs
water to cover eggs by at least 2 inches
Instructions:
1. Place the eggs in a dry small sauce pan.
2. Add water to cover by at least 2 inches.
3. Bring to a roaring boil (big bubbles).
4. Remove from the stove and cover with a lid for 13-15 minutes.
5. Dump the hot water and cover with ice and cold water to cover. Let sit five minutes and then crack and peel
Chef Carla Notes:
- Start to crack on the bottom of the egg. See my IG video on peeling eggs here
- How you can tell if an egg is still good? Hint the expiration date isn’t everything. Place in a cup of water, if you sinks your are all good. If it floats — throw it out
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