Hey guys! Today I have my very first guest post and it’s from my big sis Jackie over at Prep Like a Chef. With Easter around the corner, I asked her if she would share her secret behind the perfect hard boiled egg. Sooo, here you go….
Hi everyone! This is my first time being a guest poster! I’m glad to be here and excited to share my perfect hard boiled egg tip with you!
Here’s what I do:
- Combine 1 TB salt, 1/4 cup vinegar and 6 cups water in a pot; bring to a boil.
- Using a spoon (it's safer that way) add eggs one at a time.
- Reduce heat and simmer 14 minutes.
- Remove eggs from hot water and place into ice water.
- Cool completely; about 15 minutes.
- Peel shells from eggs; these eggs even peel nicely. I don't know the science behind why this works; I just know it does!
Eggs keep under refrigeration for 1 week.
That’s it! Make sure and stop by Prep Like a Chef Sunday for my favorite Easter brunch menu, Wednesday to see how to color eggs naturally and Friday for Easter leftover meal ideas!
Have a great day and take it one "prep" at time!
Thanks, Jackie! I’ve never used salt and vinegar to hard boil eggs before. I’ll be giving it a try this time because I’m hoping for a better peeling egg! It drives me nuts when I peel an egg and half the egg comes with it!
I also recently read, the fresher the egg, the harder it is to peel. And as I was sorting through old magazines, I found a great tip in an issue of Better Homes & Gardens to figure out if your eggs are fresh.
Fresh Egg Test
BHG said to put them in a bowl of cold water.
- Really fresh eggs: drop to the bottom of the bowl and lie on their sides.
- Somewhat fresh eggs: stand on end and bob about in the water.
- Old eggs: float and should be pitched.
Have an Egg-cellent Weekend!
PS – don’t forget Sunday is April Fool’s Day. Are you going to play any tricks on your friends and family? I started to make a pinboard for it, but only got as far as three pins. Feel free to peek at my whole three pins.