Ken's perfect hard boiled eggs

    (926)
    40 min

    I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking.


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    Ingredients
    Serves: 8 

    • 1 tablespoon salt
    • 4 tablespoons white vinegar
    • 1.5L water
    • 8 eggs

    Method
    Prep:5min  ›  Cook:20min  ›  Extra time:15min cooling  ›  Ready in:40min 

    1. Combine the salt, vinegar and water in a large pot; bring to the boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil and cook for 14 minutes.
    2. Once the eggs have cooked; remove them from the hot water and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the fridge up to 1 week.

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    Reviews & ratings
    Average global rating:
    (926)

    Reviews in English (752)

    by
    474

    This recipe does actually produce "Perfect Hard Boiled Eggs"! My husband loves hard boiled eggs and quite frankly so do I and nothing is more frustrating than something so simple turning out improper or down right ugly when doing deviled eggs or wanting something pretty to garnish a nice salad. I let the eggs come to room temp. to reduce cracking. When adding the eggs to the water I use a slotted spoon and gently place them into the pot this also helps to remove them. These were very easy to peel and the yolk has a nice rich yellow color. Thanks Ken!  -  08 Mar 2010  (Review from Allrecipes US | Canada)

    by
    454

    Salt just increases the boiling point of the water, it doesn't actually do anything to make the eggs easier to peel. Vinegar is not necessary, the real trick here is submerging the eggs in the ice water after removing them from the boiling water. I do the exact same thing with just plain water, and they are perfect! Save your vinegar, the ice is the magic ingredient here  -  08 Mar 2010  (Review from Allrecipes US | Canada)

    by
    269

    Brilliant, Ken! I've always used salt (supposed to prevent the contents leaking out) but the vinegar is news, and it works! 14 minutes is a bit long, I think; 10 minutes total boiling time will produce a less rubbery white and a creamy yolk, if you plunge the eggs into cold water immediately. Also crack the shells immediately after putting the eggs in cold water. This will allow the gas to escape which turns the yolk blue.  -  09 Mar 2010  (Review from Allrecipes US | Canada)

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