Are you ever too rushed or too un-awake to cook a breakfast? Sometimes I am and that’s when I turn to my secret stash of gold: a small bowl of hard-boiled eggs stored in the fridge.
Hard-boiled eggs are nearly too easy. You just open and eat. If you want, you can really exert yourself and sprinkle on some salt and pepper. Or go all the way and slice them, too.
If I find that slick, greenish coating on the yolk, though, I feel less hungry, fast.
Avoiding the green yolk is easy if you know how to boil an egg. Because breakfast is the most important meal of the day, I love sharing these instructions with anyone who will listen.
To Boil an Egg Hard:
- Be sure eggshells are clean and uncracked. Wash with soap and water just before using. Amazing how many folks don’t mind germs on eggs! Germs can be lethal and some parasites do not die at boiling temperatures.
- Be sure the raw eggs are old enough. Very fresh eggs that are hard-boiled are difficult to peel. Raw eggs will keep a long while under refrigeration; store-bought eggs are usually several months old before you even buy them. I find that if I keep my hennies’ incredibly fresh eggs at least three weeks before I boil them, they are far easier to peel.
- Use a straight-sided pan with a thick bottom. Shown here is a thin, stainless pan with a thick aluminum plate bonded to it.
- Load only the number of eggs that will fit in a single layer into the pan.
- Cover with tepid water at least an inch over the tops of the eggs.
- Add about 1/8 teaspoon salt to water. This supposedly aids with peeling.
- Set pan to heat at medium setting; high heat will crack eggs. Stay nearby and monitor its progress.
- Once water is boiling, set timer and boil for only one minute.
- Remove from heat and cover pan for ten minutes.
- Cool immediately under running cold water. Dry and store hard-boiled eggs in refrigerator for up to two weeks.
That’s all there is to it. If you have followed these instructions exactly, you will have instant wonder-food for your breakfasts, any time you want.
And a couple of eggs plus a cup of coffee will cost you about 25 cents.
14 thoughts on “The A-OK Breakfast: Perfect Hard-Boiled Eggs!”
Again I am egg ignorant – until reading your blog. I was given fresh eggs this week, straight from the chicken. They were already washed, though.
Would hard boiled eggs keep in the fridge for three weeks even if they were bought ones?
Sell-by-dates give me all kinds of probably unnecessary anxiety. But I was once present when a rotten egg was cracked!… so I am a bit wary.
Hard-boiled eggs keep about two weeks under refrigeration. Raw eggs keep several months, although quality slips away, gradually. A fresh egg stands up tall in the fry pan, both the yolk and the white. The older the egg, the farther it sprawls in the pan. The oldest eggs, which are still quite edible, may even be difficult to empty from the shell without breaking the yolk. So fresh is firm, saggy is old. Spoiled, you seem to know about; so sorry.
Eggs fresh from the hen will be difficult to peel if hardboiled. Much of the white will stick inside the shell, no matter how carefully you peel it. After about three weeks, they become much easier, although a bit older is better. I ate a couple of the pictured eggs for breakfast, this morning, just to test my instructions. I did lose a bit of the white part, but not much, and I was peeling hurriedly without wearing my glasses and without turning on the task light over the sink. Later I opened a raw egg from the same carton–it was still quite upright, fresh-looking.
Store-bought eggs should still be edible if used before the expiration date. If not, surely you could return them. Hardboiling them shortens the time eggs will keep. I would not keep a store-bought, hardboiled egg for over a week, and absolutely would not feed one to a child after a few days.
Okay, to be sure we get this right, let me try once again:
1. Do not keep hard-boiled eggs beyond two weeks.
2. Raw eggs that are less that 3 weeks old will be hard to peel in the hard-boiled state.
3. Keeping raw eggs for three weeks, before boiling them, will make them far easier to peel once they are boiled.
…I think she’s got it! 🙂
Ok. Got it.
You are so welcome, sanstorm, and I am so glad you came by and made me say what I meant! I certainly do not want anyone to come away from this confused. Sometimes a second pair of eyes can see things the other missed.
Thanks for your dependability–keep me straight! 🙂
Looks like you are ready for Easter! 🙂 Now for the color.
Oh, if a raw egg floats, throw it out! It spoiled!
Hello! Thanks for the advice. I have had a few that only sort of floated and they were fine. Eggs do have a bubble in them. It’s the ones that really float on the surface, right?
Hi there – I am posting a blog soon about boiling eggs, as I have put this blog into action. Home’s Cool goes international!
I saw it! You did such a good job with the photography! I could use some lessons on that. Thanks so much for the link! International–I never thought of it! You have blessed me!
Reblogged this on The Someday M.D.
I also add a bit of baking soda to help with peeling. We are a big fan of eggs here. I think we’ve got about 3 packages in the fridge now.
We love eggs and use them often. Having a stash of hard-boiled in the fridge just pleases us. 🙂 Glad you liked this. Thanks for stopping by and commenting!