My wife and I have been making hard-boiled eggs since we have been together, and often make them on a weekly basis. I love them. They are quick to take on the go, especially during the frantic workday mornings. In the past, I really took my wife’s lead and placed the eggs in cold water, brought them to a boil, then covered them and set the timer for 13 minutes. Â I thought I was doing this right, but realized the shells were a bit difficult to remove, and the eggs were definitely hard-boiled, which I did not really mind all that much. Â I then read an article about cooking the eggs a different way, and fell in love with the process.
Welcome the 8 minute hard-boiled egg.
I went with 8 minutes because that is where I found the perfect creaminess to my liking. I tried a 6 minute, 7 minute, as well as a 10 minute egg, and again, I fell in love with the timing. The egg white is cooked perfectly, and the yolk is slightly hard but has just a bit of warm creaminess that just goes perfect with toast.
Let’s get started.
- 3 eggs (or less/more)
- Water, enough to cover the eggs by an inch
- Salt, to taste
- Cracked Black Pepper, to taste
- Toast, optional
- Bowl of Iced water
Bring a pot of water to a boil. Slowly, and carefully add in the eggs. Set the timer for 8 minutes. Â After 8 minutes, remove the eggs with a slotted spoon and place into the bowl of iced water.
Let them sit in the iced water for a minute or so before removing and cracking into the egg.
My mistake in the past was never knowing when my water was coming to a boil as I typically walked away from the stove, and guessing on the length of time it would take to come to a boil. This technique is much more precise as you boil the water beforehand, resulting in a a perfect hard-boiled egg, and one where the shell simply slides off. A win-win in my book.
Once the shell is off, season with salt and pepper and go to town.
So if you are looking for a perfect egg, give this one a shot. I’m certain you will fall in love.