How to Boil an Egg & Keep the Yolk Yellow Recipe

by beth on September 24, 2010

TCH_0052

Hard boil eggs are pop­u­lar around here. Really, really pop­u­lar.  They are a great snack item here year round.  I love them because I can make a large amount & have them on hand for a cou­ple days.  How­ever, my hus­band & all the kids can­not stand if the yolk turns green dur­ing the boil­ing process.  So, we hard boil our eggs to keep the yolks nice and yellow.

It’s super simple.

1. Layer your eggs in a pan.  Do not stack them.  You want a sin­gle layer of eggs.

2. Then cover your eggs with cold water.  Cold water helps to keep your eggs from crack­ing. The water only needs to go about an inch or two above the eggs.

I don’t add salt to the water for eas­ier peel­ing. I’ve never noticed it makes a dif­fer­ence.  Some peo­ple swear it makes it eas­ier to peel your eggs if they’ve been boiled in salt water.  If you try it you don’t need more than 1/2 a tea­spoon of salt.

3. Alrighty… after you’ve got your eggs cov­ered in water put them on your burner & bring them to a boil.

4. Once they come to a rolling boil, turn off the burner, cover the pot with a lid, then remove from the burner & aside for 10–15 min­utes.  10 min­utes for smaller eggs up to 15 min­utes for larger eggs.

5. After 10–15 min­utes goes by you’ll need to cool them off.  The cold bath will stop the eggs from con­tin­ued cook­ing. You can do this by either trans­fer­ring your eggs either to an ice cold bath (gen­tly, a slot­ted spoon is good for this) until they are cool to touch.  OR you can do the lazi­est way (the way I like) sim­ply put the pot in your sink & let cold water run into it until the water feels cold (all the hot water is gone).  Then turn off the faucet & let them sit in the cold water until they are cool to touch when you move them out of the water.

If you don’t serve your eggs imme­di­ately you will want to refrig­er­ate them until you eat them.

6.  Then crack, peel & enjoy.

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{ 23 comments… read them below or add one }

1 beths_confusion September 24, 2010 at 1:17 pm

[New Post] How to Boil an Egg & Keep the Yolk Yellow Recipe – via #twitoaster http://theconfusedhomemaker.com/2010/09/

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2 JDaniel4's Mom September 24, 2010 at 12:11 pm

Stopping from Mom Loop! Come join the Friday Follow!

I never get this right. Thanks for the tips!

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3 beth September 26, 2010 at 10:57 am

I will have to join :) Thanks for the invite & coming on by!

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4 Christina September 24, 2010 at 3:52 pm

That is one perfect egg yolk! I usually boil eggs the same way you describe but still get grey yolks sometimes. The only difference is I sometimes stack them in a small pot.

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5 beth September 26, 2010 at 10:57 am

Yah, stacking causes them to cook differently. I’ve noticed if I stack then the yolks don’t have that yellow glow ;)

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6 By Word of Mouth September 24, 2010 at 5:12 pm

Love eggs here too …
let me give you a childhood recipe of my husbands that is a fav with my girls …

Make a lovely buttery mashed potato
smoosh a hole into the middle
place the perfect poached egg in the middle
sprinkle a little cheese on the top
and you have
an Eggs Nest!

its a hot hit :)

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7 beth September 26, 2010 at 10:56 am

Oh, that sounds delicious! Thanks for sharing :)

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8 BBmama September 24, 2010 at 8:43 pm

I’ve noticed that if I use grain-fed free-range eggs my yolks are always golden but when I use the grocery store’s common brand (eg-Dairyland) my yolks are pale yellow when raw and go grey/green when boiled.

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9 beth September 26, 2010 at 10:56 am

I used Costco’s basic brand for these, but I have noticed when using farm fresh eggs that my yolks are better overall.

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10 Mary September 25, 2010 at 9:19 am

10-15 minutes is a wide variance in time.

Is that for 10 min. smallish eggs, to 15 min. ex-large?

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11 beth September 26, 2010 at 10:51 am

Yes, Mary in general that’s right. I will add that to the post to make it easier.

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12 Kristy September 25, 2010 at 2:49 pm

I always have an issue when cooking eggs, thanks for the tips!

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13 beth September 26, 2010 at 10:51 am

You’re welcome :)

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14 Lynette September 25, 2010 at 5:47 pm

My mom once told me that fresh eggs are more difficult to peel than those that are a week or so old. Since then I’ve stopped to notice how old/fresh my eggs are before boiling, and it seems to hold true :)

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15 beth September 26, 2010 at 10:52 am

Yes, I find I have more success with eggs that aren’t as fresh. It seems to make it easier on the peeling.

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16 faemom September 26, 2010 at 1:53 am

During my pregnancy, I craved egg salad sandwiches and became very good at making hard-boiled eggs with a similar recipe. Before that, I was raised to believe eggs always had grey around the yolk. Eww.

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17 beth September 26, 2010 at 10:52 am

Egg salad is so good! I agree I grew up thinking grey was necessary, which is double Eww!

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18 petuniasweetpea September 26, 2010 at 8:41 am

The trick to a clean peeled egg is to use an older egg. Fresh eggs are impossible to peel. ( We have our own chickens so I’ve had some practise) Plan ahead and leave eggs out of refrigeration for at least 24 hours before boiling them.When they’re cool, peel them underwater. You’ll always get a nice smooth egg!

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19 beth September 26, 2010 at 10:53 am

Great tip! I’ve found better peeling with older eggs too.

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20 kathleen September 26, 2010 at 7:55 pm

Great post. That’s one fantastic looking egg!!!

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21 Bree September 27, 2010 at 3:23 pm

This is seriously the best post I’ve read, all day. My son hates it, when the yolk turns green, too. Thank you, so much.

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22 Unknown Mami September 28, 2010 at 12:32 am

I made hard-boiled eggs today and the yolk did not turn green, but my problem seems to be that I do not let them sit in the covered pot long enough. I’ve only been letting them sit for 8 minutes and I usually have a hard time peeling them after the cold bath. I’ll try 10-15 minutes next time. Thanks.

Also, thank you for being so wonderfully supportive.

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23 almay205 May 27, 2012 at 2:12 am

For eggs that are hard to peel, use a teaspoon and go around the egg between the shell and the egg. It works great.

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