Perfect Hard Boiled Egg

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By Team Studio Kitchen

Achieving the perfect hard-boiled egg is a simple yet precise process. Follow these steps to ensure you end up with a perfectly cooked egg without any unappetising greyish rings around the yolk.

These eggs are just right for an egg & mayo sandwich.

Time

0

hour

20

minutes

Degree of Difficulty

Easy

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0

Portions

6
Portions

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Ingredients

Servings

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6 large free range eggs, (60 g egg – 5 g egg shell, 18 g egg yolk, 32 g egg white)
1 litre water
 ice cubes
1

Bring the eggs to room temperature… remove eggs from the fridge at least 20 minutes prior to cooking. 

 

2

Bring water to a boil… pour the water into a tall narrow 1.5 litre capacity saucepan and bring to a boil, turn the temperature down to simmer. 

 

3

Add the eggs into the water… gently lower the eggs into the pan using a slotted spoon. Be careful not to crack them as you lower them in. One of the reasons we cook the eggs from room temperature is to reduce the shock of the eggs with the water, which in turn reduces the chances of cracking. You do need to ensure however that the eggs are not handled robustly. 

 

4

Cook the eggs… cook the eggs for a period of 8 minutes. 

 

5

Drain the liquid… place a lid on the pan and drain the water from the eggs. 

 

6

Cool the eggs… add the eggs into a bowl filled with ice cubes to chill rapidly. The rapid chill will help to separate the inner membrane of the egg shell from the cooked egg which helps when peeling.

 

7

Rinse the eggs… in iced cold water to ensure there are no pieces of shell. 

 

8

Refrigerate the eggs until needed.

 

1
0 hours 0 minutes

Bring the eggs to room temperature… remove eggs from the fridge at least 20 minutes prior to cooking. 

2
0 hours 0 minutes

Bring water to a boil… pour the water into a tall narrow 1.5 litre capacity saucepan and bring to a boil, turn the temperature down to simmer. 

3
0 hours 0 minutes

Add the eggs into the water… gently lower the eggs into the pan using a slotted spoon. Be careful not to crack them as you lower them in. One of the reasons we cook the eggs from room temperature is to reduce the shock of the eggs with the water, which in turn reduces the chances of cracking. You do need to ensure however that the eggs are not handled robustly. 

4
0 hours 0 minutes

Cook the eggs… cook the eggs for a period of 8 minutes. 

5
0 hours 0 minutes

Drain the liquid… place a lid on the pan and drain the water from the eggs. 

6
0 hours 0 minutes

Cool the eggs… add the eggs into a bowl filled with ice cubes to chill rapidly. The rapid chill will help to separate the inner membrane of the egg shell from the cooked egg which helps when peeling.

7
0 hours 0 minutes

Rinse the eggs… in iced cold water to ensure there are no pieces of shell. 

8
0 hours 0 minutes

Refrigerate the eggs until needed.

Recipe Tags basics, egg