The 2 Secrets To Making The Perfect Hard Boiled Egg

Hard boiled eggs.

Sounds pretty simple, right?

Well, in truth, they are. Chances are you’ve been making them your whole life. Throw them in a pot of boiling water and take them out a few minutes later. Voila. So, that’s how you make a good hard boiled egg.

But what about the perfect hard boiled egg?

I’m talking about the hard boiled egg that has the perfect consistency, the perfect texture, the perfect doneness of the yoke, it peels super easy, and has absolutely no blue/black ring around the yoke. That’s the one you want.

Well, there are two little tricks to make the egg go from good to A-FREAKING-MAZING. And I show you exactly what they are in this week’s episode of TV Tuesday…

If you don’t have aluminum free baking soda, Bob’s Red Mill makes a great product. And since you’re in the mood for eggs, check out our 5 Protein Packed Breakfasts That Will Make You Leap Out Of Bed.

 

I’m sharing this with Real Food 101, Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, Full Plate Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.

31 Responses to The 2 Secrets To Making The Perfect Hard Boiled Egg

  1. Joanne May 1, 2012 at 10:46 am #

    I made hard boiled eggs for the first time a few weeks ago and my technique was far from perfect! definitely using these tips next time!

  2. Tiffany A. May 1, 2012 at 11:14 am #

    Great tips! Makes me want to boil some eggs right now :) Thanks!

  3. Cathy Schiffman May 1, 2012 at 12:01 pm #

    I can’t seem to view any of your videos. All I see is the black box, but no “play” button. Would love to watch this video.

  4. Debbie May 1, 2012 at 1:23 pm #

    Wish you would also show a transcript – I would like to scan quickly instead of sitting through a video – informative as it is!  :)

  5. Adrienne @ Whole New Mom May 1, 2012 at 1:54 pm #

    Hi France and Joshua!  Thanks for the tips!  I’d read these awhile ago and we haven’t made boiled eggs in awhile.  I’ll have to give in another run.  I recall not getting completely consistent results but I’m not sure what “techniques” I used at the time.

    By the way, I called Bob’s Red Mill yesterday to check on their baking soda.  The aluminum is from processing and they have found trace amounts in their soda so the packaging will soon be changing to no longer say “aluminum free”.  Just an FYI.

    • Joshua Sprague May 1, 2012 at 3:48 pm #

      Adrienne, try it again and let us  know how it goes :) Also, thanks for the info on Bob’s Red Mill. Super appreciated. Do you have an aluminum free baking soda you’d recommend?

      • Adrienne @ Whole New Mom May 1, 2012 at 4:09 pm #

        No idea.  I’m assuming that there isn’t one since Bob’s was the only one I’d heard of.  In fact, after initially reading info on it on the web I thought it was a non issue and just a marketing ploy, but it appears there’s a little something to it…..just not as big of an issue as Al in baking powder.

  6. cousin Olivia May 1, 2012 at 2:12 pm #

    Waaaa!! Mystery solved, thank you!!
    Bisous!!

  7. Katie May 1, 2012 at 5:43 pm #

    Great tips! I am going to have to give this a shot :)

  8. Marci May 1, 2012 at 6:00 pm #

    We do use the baking soda, but have not found it to be fool proof.  We still do lose parts of our egg.  

    • beyondthepeel May 3, 2012 at 5:54 pm #

      With farm fresh eggs at your disposable, I wonder if using really fresh eggs might be the problem? Old eggs makes a big difference.

  9. Karen (Back Road Journal) May 1, 2012 at 8:43 pm #

    Hard boiled eggs can be such a challenge sometimes.

  10. Etiny May 1, 2012 at 8:46 pm #

    Sugar works a little better than baking soda!

    • beyondthepeel May 2, 2012 at 12:03 am #

       Really. Sugar. That’s interesting. We don’t have any white sugar or brown sugar in the house. I wouldn’t want to waste expensive stuff for a hard boiled egg, but it’s a great tip for those who do. Thanks for the tip Etiny.

  11. WLNutrition May 2, 2012 at 11:43 pm #

    Made these today with my farm fresh eggs (about a week old) and they worked beautifully!  First time in a long time that I haven’t had to peel the egg off of the shell :)  Thanks for the tip! :)

    • beyondthepeel May 3, 2012 at 2:25 pm #

      Yeah!

    • beyondthepeel May 3, 2012 at 5:48 pm #

      I was so excited when I found out that baking soda broke down the shell for easy peeling. I hate loosing half of my expensive egg to the garbage!

  12. inspirededibles May 3, 2012 at 1:43 pm #

    Great tips France – loving your videos (and the oh so groovy music :)).

    http://www.inspirededibles.ca

  13. Jackie @ Crest Cottage May 3, 2012 at 1:44 pm #

    Thanks for this info!  Hard boiled eggs are one of those things I just can’t seem to master.  My husband (a hard-boiled egg lover) still marvels at the fact that I can ruin such a “simple” thing. 

    • beyondthepeel May 3, 2012 at 2:22 pm #

      Jackie, try these tricks out and see if that gets you better results. Let us know how it goes!

  14. Sumnerstuff May 3, 2012 at 2:03 pm #

    Could you please clarify? You say baking soda in the video, but the note on Bob’s Red Mill says baking powder. Thanks so much!

    • beyondthepeel May 3, 2012 at 2:21 pm #

      Sumnerstuff, thanks for catching that. It’s baking soda. I just fixed it. Thanks!

  15. Sarena May 3, 2012 at 4:28 pm #

    I need to try the baking soda trick. I always have the hardest time getting the peel off without losing half of the egg! Thanks for the tip!

  16. Jenn Erickson May 8, 2012 at 1:48 am #

    Hallelujah!  I’m so thrilled to try your technique France!  I don’t boil eggs as often as I’d like to because of those sticky shells.  It’ll be a relief to know that I’ll never have to deal with them again my kitchen!  Sharing your post on FB today.  Jenn

    • beyondthepeel May 8, 2012 at 4:38 am #

      Thanks for the sharing Luv Jenn. I hope you find it helpful!

    • beyondthepeel May 8, 2012 at 4:38 am #

      Thanks for the sharing Luv Jenn. I hope you find it helpful!

  17. Carol May 8, 2012 at 7:38 pm #

    We just tried this.  It did not work for us at all!  While the yolk came out beautifully – like yours did, the whites were still stuck to the shell.  Now, our eggs are from our own hens, but they were some that I pegged for boiling because they were at least 2 weeks old.  Even the age didn’t save them.  What do you think went wrong?  Not enough baking soda?  We only boiled 6 eggs in a medium sized sauce pan and added 2 tsp of soda.

    • beyondthepeel May 9, 2012 at 1:17 am #

      Hi Carol,
      I’m sorry this did not work. I suspect it’s not enough baking soda for 6 eggs. If I were doing 6 eggs I would use at least 2 -3 Tbsp of baking soda. I will try this out and see if it makes the difference and make the notes in the post.

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