Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Rethinking Old Ways: Hard Boiled Eggs

Perfect Hard Boiled Eggs

For years I’ve used the “Julia Child Method” for making hard boiled eggs, and while it works most of the time, the times it fails and I end up with those heinous green rings, gritty texture and sulfurous odors, tended to be the times when I was trying to impress, and presentation matters.

Recently I’ve started making hard boiled eggs more often, the kids at school love them for a snack, but they really dislike it when you get the above mentioned results. So I’ve been thinking about them more and experimenting and have come to what I think is a perfect result.  No smells, No rings, and creamy, just set yolks.  The whites are tender and smooth, not the least bit rubbery, dense or chewy.  Best of all, it’s dead easy and significantly faster.

Gently place your eggs in a heavy bottomed pot, fill with cold water, just enough to completely cover your eggs, place on the stove and bring to a boil  Boil for exactly 6 minutes, remove pot from stove and place in sink, fill the pot with cold water,  dump the water and fill again, repeat until the eggs are no longer heating the water and it remains cool.

Enjoy!

(If you’re wondering why the eggs pictured above are sliced but not peeled, it’s for the kids at school; peeling the eggs themselves builds fine motor skills but the kids will usually only eat half an egg each.

  • Andrew Pember

    Try this method. Put your eggs in the pot cold, turn on the heat, as soon as it comes to the boil remove the pot from the heat and let the eggs sit in there for 7-10 minutes (depending on size). Works like a charm!