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Perfect Hard Boiled Eggs


Have you ever had stinky hard boiled eggs with hard yolks and a green sulfur ring around the yolk? They’re not the best. Eggs make a great protein-packed snack either alone, as egg salad, or even deviled eggs, but they have to be prepared properly or they may not be appetizing. This recipe creates perfect hard boiled eggs every time. The yolks are fully cooked but creamy and a perfect yellow.

The original recipe came from this cookbook, but it is also posted on the corresponding website here. It is so simple.

The eggs are easiest to peel if they are not fresh. Of course, don’t use expired eggs, but if you have some nearing the expiration date on the carton, this is a great way to use them up. According to her recipe, she recommends poking a small hole in the egg with a needle, but I always skip that step because I just don’t have that kind of time.


Perfect Hard Boiled Eggs



  • Eggs (I used 4 for this batch, but you can use up to 12)
  • Baking soda (about a Tablespoon for every 3 cups of water)
  • Enough water to cover the eggs with a bit of space to spare
  • A bowl of ice and cold water


  • Place the eggs in a pan with the water and baking soda.
  • Turn the stove to high and wait until the water boils.
  • Once the water boils, set a timer and boil for 1 minute.
  • Once the minute is up, remove the pan from the heat, cover with a lid, and let it set for 10 minutes undisturbed.
  • After the ten minutes are up, move the eggs to the ice water bowl and let rest for 5 minutes.


  • You can go ahead and peel the eggs or you can leave them as is. Now you have a tasty and healthy snack ready to go.


What are your favorite ways to eat hard boiled eggs?


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