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