Cooking a perfect hard egg can be more difficult than you think. If you cook it too short it is soft and if you cook it too long it often has an unsightly green border around the egg yolk.
Hard eggs are so incredibly versatile! In salads, on bread, as devilled eggs (my fabulous toadstool) , just as a snack etc. And especially now that Easter is just around the corner for these beautifully coloured eggs.
So here is a little trick with which hard eggs always work perfectly. Totally easy! You don’t need an egg cooker, no thermomix, no gadget to put in the saucepan (I have all of these and the result is much less reliable than this simple method).
My Cookbook: Dinner is ready!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Here is how it works!
Ingredients for one person
1 egg size M
Put the egg in cold water in a saucepan on the stove and bring it to a boil.
Take the pot off the stove and let the egg steep in the hot water for 12 minutes.
And lo and behold that’s it! It works guaranteed every single time!
To peel a hard egg perfectly, simply quench it under cold water and then quickly peel it.
If you have enjoyed this post subscribe to the Blog for more recipes.