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I love hard boiled eggs. Egg salad, deviled eggs, adding them to a chopped salad or potato salad, there’s so many ways I love to eat them! Problem is, I used to get so frustrated making them look good when I had guests because the yolks would always turn color and I hate that!
So I experimentd a few different things and have the best solution to getting the most perfect hard boiled egg, every time (not even Martha’s recipe does that…trust me, I tried!).
Start with cold eggs and place them in a pot. Cover them with cold water and place on your stove over medium high heat. Now, some people add baking soda or vinegar to the water because they say it makes taking the shell off easier but it doesn’t seem to ring true after all of my tests. Some times the shell comes off easy, sometimes it doesn’t. Feel free to add either if you want though! It absolutely doesn’t hurt.
Bring the eggs to a rolling boil (not just bubbles…make sure it’s boiling) and then turn the burner down to low and let it simmer for 10 minutes. If you are using extra large eggs, go with 11 minutes. During the last few minutes, prepare a bowl with lots of ice and water.
When the eggs finish with their 10 minutes, take them out and place them in the ice water. Let them sit in the ice water for about an hour, or until they are chilled. Keep them refrigetated until you eat them!
Perfect, yellow yolks with no discoloration. Every. Time.