The Perfect Hard Boiled Egg

I have never been good at making the perfect hard boiled egg, so thanks to my good friend Katie Kaiser, I now know how to make them. Thanks Katie for the guest blog post!

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I’ve developed this method over the years combining tips and tricks I’ve read or heard about from various sources. The trick is four simple principles:

* Eggs that are room temperature and not too fresh

* Baking soda in the water – it somehow helps separate the internal lining of the shell from the boiled white of the egg

* EXACT timing in two segments (on heat and off)

* Ice bath immediately after boiling

 

All you need are eggs and baking soda. But here is the first tip: if the eggs are too fresh, they will be harder to peel. Eggs about a week old are usually perfect. You also want them room temperature.

 

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