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!
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.