PK’s Perfect Hard Boiled Eggs

I love hard boiled eggs served warm with a pinch of salt and pepper or cold and sliced in a salad. I want to share a method for making the perfect hard boiled egg that I learnt as a child.

Take a small saucepan and fill with enough room temperature water to cover the eggs. Gently place the eggs into the water, turn the hob on high heat (use a small burner) and bring to a vigorous boil.


Once the water is boiling like crazy, leave the eggs in for a minute longer and then fish them out with a slotted spoon or the like.

Let them cool on the counter top for a bit.

Under gently running cold water, peel the eggs and then pat dry. The older the eggs the easier the shell will come off. Put the shells in your vegetable garden beds to ward of those pesky cabbage moths.

Pat the eggs dry and eat them how you like.

I normally steal a few at this point :).

Look at this free range goodness:




Related Links:
  • see more cooking with egg posts here
  • go to all meal ingredients here

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