How to Make Perfect Hard-Boiled Eggs

eggs

Place the eggs in an empty saucepan.

Add vinegar and rock-salt to the saucepan.

Cover the eggs with cold water, making sure they are covered by one inch of water.

Take the saucepan to the stove.

Over high heat, bring the water to boil.

Once boiling, turn down the heat and keep the water simmering for 10 minutes.

If the eggs were not at room temperature, boil them for 12 minutes instead.

After 10 minutes, turn down the heat and place the saucepan in a sink.

Drop the hot water and refill the saucepan with cold water to cool the eggs and stop cooking.

To differentiate between hard-boiled and raw eggs, spin them: a raw egg wobbles, while a hard-boiled egg spins well.

To peel the egg, crack it on a hard surface all around, then roll it with the palm of your hand.

Pick up the shell after rolling to find the membrane for easier peeling.

Wash the eggs to remove tiny pieces of shell.

Cut the eggs in half using a paring knife, cutting slowly through the egg.

Check that the yolk is cooked in the center and not greyish or dark on the outside.

Your eggs are ready to be used in your favorite preparations or can be refrigerated for 7 days.

Cooking Techniques

Equipment Needed

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Dietary

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