The perfect hard-boiled egg should have a firm egg white and a yolk that isn’t grey on the outside. The problem most people face with making the perfect hard-boiled egg is either to under-cook the egg (with egg whites that are runny) or to over-cook it(with yolks that have a grey outer layer).
Here are the steps that you should take if you want to make the perfect hard-boiled egg.
- First, put the eggs in a pot and then fill the pot with water to cover all the eggs. Make sure that all the eggs are under water. If any of your eggs float, that means the egg has gone bad and you shouldn’t cook the egg.
- Next, boil the water. Let the water become hot and bubbly and then turn off the heat and cover the pot with a lid. Leave the eggs to cook in the boiling water.
- After 15 minutes, the eggs are ready and you’ll get eggs that are not undercook or overcook; just nice firm egg whites and nice yellow yolks with no grey outer layer.
- Drain the water and run the eggs under cold water. This will cool the eggs down and harden the eggs. Leave the eggs in the refrigerator to harden them further. After half an hour, you can start to peel the eggs.
PS. You don’t need to have room temperature eggs. You can start cooking the egg right after you take them out of the refrigerator.
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