Hard Boiled Eggs are easy and quick to make. You can just eat them with a sprinkling of salt and pepper or use it as a topping for sandwiches, in egg curries, gravies, biryanis, cutlets etc.
Presented below are some tips and guidelines on how to get the perfect hard boiled eggs. So here we go:
1. Avoid using fresh eggs. Since they are just a few days old, they will not peel easily. As eggs age, the shells peel easily. The egg have to be old, at least 2 weeks or more, so that the shells comes out easily.
2. Since I am cleanliness freak, I always wash the raw eggs in running water before cooking them. This ensures that any residue or particles are washed away with the water. Then I dry them with a tissue napkin. You can skip this part completely.
3. In a saucepan put the eggs in a single layer. Add water. The water should be at least 1 inch or 2 inches above the egg surface.
5. Add salt. Adding salt to the water helps in many ways. It kills the micro-organisms. It also prevents the cracking of the eggs and makes it easier to peel the eggs.
6. Boil the eggs now on a high flame. When the water comes to a vigorous boil, lower the flame to medium and let the eggs simmer for 10 minutes.
7. Once the above step is done – that is the hard boiling of the eggs is done, then take the hard boiled eggs and place them in a bowl or pan of ice water OR throw the hot water from the pan in which the eggs were boiled and add ice water to the pan. Let the eggs cool in the ice water. This is an important step to be done. Keeping the eggs in cold water prevents the greyish-green ring on the yolk.
8. Once the eggs are cooled, throw the water. Peel the eggs. To peel them, crack on all sides and remove the shell.
9. Now you can use the eggs for your recipe. If you are slicing or cutting the hard boiled eggs, the egg yolk often tends to break. To avoid this dip the knife in cold water for a few seconds and then cut smoothly.
10. You have to refrigerate the hard boiled eggs if you are not going to use them immediately.