Perfect Hard Boiled Eggs with a creamy center and beautiful color by using a simple cooking method.
You guys…I have so much to tell you – but first, I want you to meet sweet, baby Georgia!
(p.s. If you love her as much as I do, we’d love it if you’d leave a shout-out on her page and share it!)
Ok, on to the 2nd order of business. I need your help. Tell me…, should I do the 365 Project?
So, why would I even consider such a daunting task? (I’m a glutton for punishment, maybe?) 🙂
Excellent question! Well, because …
- I am loving the photography and editing process
- I want to get better and improve my photography skills
- I want to shoot something other than food (shock of nations, right?) 🙂
- it holds me accountable and committed to doing something I love
- why not?
So help me dear friends… Yes? No? Thoughts? = 365 Project Challenge?
Ok, let’s get on to cooking the perfect egg, which you probably all know how to do. But since I can’t ever seem to remember, the bottom of this post is for me. 🙂
Hopefully one of you will find it useful too!
p.s. My favorite eggs to use are Egglands Best, but any eggs will do. Do you have a favorite brand?
Perfect Hard Boiled Eggs
- Fresh eggs are way harder to peel
- If you get gray around the yolk, it’s because the egg is over-cooked
- 6 to 12 eggs
- Place eggs in a large saucepan. Do not overcrowd them! Cover eggs with cool water by 1 inch. Slowly bring water to a boil over medium heat. When water reaches a boil, cover saucepan and remove from heat. Let stand 12 minutes.
- Transfer eggs to a colander and place under cool running water to stop the cooking.
- Eggs can be peeled and served immediately.
Recipe from Martha Stewart at How To Make Perfect Hard Boiled Eggs