8 Minute Hard-Boiled Eggs
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.
Does the creaminess stay even after a few days in the fridge?
Yes, it actually does…
Do you let the eggs boil for eight minutes on the stove, or do you place them in the sauce pan and remove it from the heat and let it sit for eight minutes?
You add the eggs to boiling water, cook for 8 minutes, then remove to cool water.
I’m a fan of both methods you mention but also add a little vinegar which a) helps prevent the eggs from cracking if you do the boil first method and b) makes it easier to peel the eggs later.