Raise your hand if you enjoy making boiled eggs. I’m raising mine because I make them every week. My two boys LOVE boiled eggs. I ate eggs nearly every day while I was pregnant. I craved them scrambled, boiled and fried and I still like them. So, no wonder they love eggs.
I’m the executive deviled egg maker on hubby’s side of the family. I’m recruited at every event. So, I’ve learned to love making boiled eggs and I’ve nearly perfected them (no one is perfect, I still crack open at least one).
Here is the world’s easiest way to make boiled eggs:
1. Fill a pot with water and add a pinch of baking soda or salt and set the temp to high. I’ve yet to try the salt, but many readers have recommended this tip for even better peeling results. I’ve achieve great results with baking soda. According to ehow, salt should be omitted when soft boiled eggs are desired. Add your eggs making sure the water covers the entire egg. Bring it to ROLLING BOIL, but don’t continue to boil. Once it begins, remove it from the heat and put a lid on it. Set your timer for 15 minutes.
2. Ding! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. When it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.
3. After about 10-15 minutes, pour NEARLY all of the water off reserving about an inch.
4. Put the lid on and now it’s time to play bumper cars. You heard me, shake those babies bumping them together back and forth gently (edited via reader’s suggestions). You’ll look ridiculous, but I promise it’s worth the goofy look so you’re not peeling each one under cold running water and your toning your arms (multi-tasking). Just continue to shake, shake, shake for about a minute and voila! When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg. Use running cool water if necessary or shake again because I like the easy way.
There that’s my method of boiled eggs. I store them in a ziploc bag (dated-because they have a week long shelf-life) in the fridge and I’ve saved myself time, energy and money (because I didn’t buy the boiled eggs in a bag sold at the store). And my boys are happy all week long. I add them to my chef salad or eat them as a protein snack.
P.S. If you’re making deviled eggs, whip your yolk with your wire whisk in your mixer. Whisk a while and add a tablespoon or two extra mayo and top it with a sliced olive with pimento. One reader suggested spooning all your filling into a ziploc baggie, cutting the tip and piping your filling in pretty. All your in-laws will think you’ve went to culinary school! I tried the quart freezer bag and it works like a charm, it’s so easy and one less bowl and whisk to wash!
- Dash of baking soda
- Place desired amount of eggs in a large pot. Add a dash of baking soda. Cover one inch above the eggs.
- Bring to a rolling boil on high heat.
- Cover and remove from heat. Set timer for 15 minutes.
- Immediately pour off hot water and cover with cold water and add lots of ice.
- Add ice again when it melts.
- When water is icy cold and eggs feel very cold to the touch, pour off water, reserving 1/2″.
- Place lid on pot and “bumper car” (gently shake back and forth) while the egg shells hit one another.
- Egg peeling can easily be removed with minimal running cool water. Bumper car the eggs again if necessary.
- Deviled Egg tip: make your favorite yolk recipe in a quart size freezer bag, clipping the corner and pipe into the world’s easiest boiled egg halves.
Have you ever tried this bumper car method? Do you make deviled eggs? Now you can! Revised 3/25/12
We now have a live demonstration of the method with Carolina Kitchen.