Chef’s Guide to Perfect Hard Boiled Eggs
Chef’s Guide to Perfect Hard Boiled Eggs
Cooking hard boiled eggs and peeling them can be EASY! My secret is aging the eggs. If getting farm fresh, I age at least 2 weeks. I buy 1-2 dozen at a time so they can age in my fridge. Grocery store eggs I age at least one week.
Eggs have a small air pocket at the bottom rounded part of the egg. As the eggs age, that pocket grows and makes it easier to peel the eggs. I have a few videos on IG to teach you how to cook and peel eggs
Pro Tip: I no longer boil a full dozen of eggs. I my cook six at a time so they are fresher. I chat with my friend Erin Parekh on the podcast about mini bursts of prep listen here
If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
PS: Join the Show Up Fully Five Day Challenge & Workshop here
Ingredients:
Serves 3-6
6-12 eggs
water to cover eggs by at least 2 inches
Instructions:
1. Place the eggs in a dry small sauce pan.
2. Add water to cover by at least 2 inches.
3. Bring to a roaring boil (big bubbles).
4. Remove from the stove and cover with a lid for 13-15 minutes.
5. Dump the hot water and cover with ice and cold water to cover. Let sit five minutes and then crack and peel
Chef Carla Notes:
- Start to crack on the bottom of the egg. See my IG video on peeling eggs here
- How you can tell if an egg is still good? Hint the expiration date isn’t everything. Place in a cup of water, if you sinks your are all good. If it floats — throw it out
Hungry for More:
My Shop:
Shop my favorites: Kitchen, wellness, home, online courses, business tools, and more! Shop here
Show Up Fully Podcast:
Sharing what it's like to Show Up Fully for your Real Life. Plus actionable tips & journal prompts for you! Listen here
Free Cooking Meditation Album:
Cultivate presence while you shop, cook, clean, and eat food that nourishes you (and others in your life.) Grab it here
Note: This post may contain affiliate links. I receive a small percentage of the sales. I appreciate your support!
Checkout These Recipes:
I celebrated 12 years of being of sober at the beginning of May. It’s not something I share often, but this is the deeper why to my mocktails and the reason that I create them. Sobriety gives me the clarity to tune into myself in order to create. If you are part of my community on Instagram, you know that I make fancy mocktails.
However, what I drink regularly is a simple mocktail made with apple cider vinegar, a dropper full of Belly Love tincture from Anima Mundi, a dash of orange bitters, and I top it with seltzer. If you like the tartness of apple cider vinegar, you will love this! Try the Weekday Mocktail