Recipe: How to hard boil an egg

Hard Boiled Egg
Hard Boiled Egg ready to be mashed for egg mayonnaise

Ingredients;

1 Egg
water


This is very handy thing to do as we are now in the summer months, a hard-boiled egg is a great way to add flavour and protein to even the simplest of salads, or for making egg salad for sandwiches or egg mayonnaise.

Fill a saucepan with enough water to fully submerge the egg but do not put the egg in the water yet. Place the saucepan on the heat and bring to the boil. While the water is coming to the boil get a kitchen timer or use the countdown timer on your mobile phone to set a timer for 8 minutes.

Once the water comes to the boil reduce it to a simmer, use a slotted spoon or spider to lower the egg into the water. If you drop the egg in, there is a good chance that it will crack on the base of the saucepan and you will have to start again. Once the egg is in the water start your countdown timer.

I’ve said 8 minutes as this usually provides a good result for me. However if you are using large eggs you may need a little longer and smaller eggs will need a little less time, but the only way to be certain is trial and error.

While you are waiting fill a large bowl or basin of cold water, the colder the better and as soon as the timer goes, you want to lift the egg out of the saucepan and plunge it directly into the cold water. The idea here is to cool the egg as quick as possible.

This serves two purposes, first, it stops the egg cooking immediately and second it prevents that black ring forming around the yoke of the egg which spoils the look and flavour of your hard-boiled egg.

Once the egg has cooled simply roll it across a hard surface with enough downward pressure to crack the shell. Then just peel off the shell and your hard-boiled egg is ready to use.

2 thoughts on “Recipe: How to hard boil an egg”

  1. I would call the egg in the photo a medium-boiled egg, not hard-boiled. It looks very loose. Boiling eggs is definitely a trial-and-error task, as you say. The proper time depends on the size of the pot, the size and number of eggs and whether they’re cold or room-temperature to start.

    1. You caught me Bill, that one was a little on the soft side but I like them a little soft for egg mayo 😉

      When I’m doing a quantity of them, I will usually cook one from the pack to start with and then adjust the time as needed to get the result I want.

Comments are closed.