There are so many “recipes” out there for making hard boiled eggs and they all claim that they are the best. So how are you suppose to know which method to follow? I have tried so many different ways to cook eggs over the years, but for the past year I have been following one method religiously. Now why should you trust me? I cook up a dozen hard boiled eggs every single week during meal prep. I eat hard boiled eggs every morning because they are a quick and easy source of protein. They also make a wonderful, portable snack. So let’s get down to it…
My way of cooking them isn’t too unique, but I have a secret ingredient…baking soda! The baking soda helps the eggs peal easily every single time. Now I don’t know about you, but nothing is worse than getting an egg that just won’t peel easily. It sticks to the egg so you end up pulling chunks off of your egg, and no matter how hard you try you always end up missing some and crunching down on some shell. It’s just no fun. Just add about 1tsp of baking soda to the water with your eggs and viola, perfect peelable eggs! I typically keep hard boiled eggs in the fridge up to 5 days.
- dozen eggs
- 1 tsp baking soda
- Fill a pot about halfway with water. Gently place your eggs inside and add your baking soda.
- Put the pot on the stove over high heat. Once the water starts to boil, immediately turn off the burner and cover the pan with a lid. Let the eggs sit like this for 12 minutes.
- After 12 minutes, pour out the hot water and add cold water into the pot (just enough to cover the eggs). Put a few handfuls of ice into the pot to help stop the eggs from cooking any further. Let it sit for about 10 minutes.
- Remove the eggs from the pot and dry them before storing in the fridge