How to Make a Perfect Hardboiled Egg

We invited our 2-year old grandson for a sleepover last night. Very, very fun. 🙂 The three of us fell asleep in our queen bed around midnight, right in the middle of a movie. Dave made it to 2:00 a.m., which is about an hour and forty-five minutes longer than I thought he’d hold out. I woke as he was heading upstairs to finish the night in the guest room, but then I was fully awake and stayed that way until 3:30. I’m horrible about that. Once I’m awake, I start thinking again. Last night it was a combination of violin, watercolors, mosaic pave-making (for my garden walkway), and figuring out the recipe for the pepper sauce Bahama Breeze uses to plate their Crab Stack, which I had earlier in the night and want to duplicate at home. I went back and forth among all those topics until 5:30, when I fell asleep again. But sometime around 6:30, Gage figured out he had a whole lot more room in our queen-sized bed, and decided to lie perpendicular to me and run his little hot-potato feet up and down my back in a very fun game of “let’s turn Grandma into a treadmill.”  😀 I finally fell asleep again at 7:00 and stayed that way until 9:00. Considering my six hours of sleep spread out in three distant segments, I’m pretty proud of myself for remembering how to type today.

This morning, I made the eggs Gage loves so much. They’re the same eggs my mother used to make for me when I was little. There’s almost nothing to them: just boil up an egg, smash with a fork, dot with butter, and stir until it’s all mixed up nicely.

I thought I’d share my no-fail hardboiled egg preparation, because it’s a great big pain when your shells stick to the eggs, and it’s so nice when slip off effortlessly, like this:



It’s pretty simple to make perfect hardboiled eggs. Here’s all you do:

  1. Put however many eggs you want in a saucepan deep enough that you can cover the eggs with water, and with a matching lid (which you’ll use later.)
  2. Cover the eggs with cold water.
  3. Put pan on stove, turn heat to high, and bring the water to a boil.
  4. Once the water is boiling, turn the heat off, cover the pan with a lid, and leave for ten minutes. If you have really gigantic eggs, you can leave them for twelve minutes.
  5. Pour off the hot water in the sink and fill the pan with cold water. The eggs should be easy enough to handle, although they’ll still be pretty warm. If it gets uncomfortable, just run them under cold water for a minute.
  6. Tap the egg all around on the counter to make cracks everywhere. Then roll the egg on the counter with the palm of your hand. This loosens all the cracks you made. You want to do it firmly enough to loosen the shell, but not so hard that you break the egg open. The shells will practically fall off. This is due to the egg still being warm.

And that’s it! Perfect eggs every time.

Perfect hardboiled eggsAnd here’s the Bahama Breeze Crab Stack with the pepper sauce I’m determined to figure out:

Bahama Breeze Crab Stack



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