Tuesday Tip: How to Boil an Egg

Today, we are going back to basics. If you can boil water, you can boil an egg. P.S. Who else has seen Dodgeball? Because now all I can think of in my head is, "If you can dodge a wrench, you can dodge a ball!".

Hard-boiled eggs are great alone as a snack, or chopped up in salads, and they are definitely necessary to make deviled eggs, and the star of the show in egg salad sandwiches. So to be able to make any of these things you must go back to basics and, you guessed it, boil an egg!

To start, add your eggs to the bottom of a pot. Make sure that they are in a single layer, not piled on top of each other. Now, add just enough water to cover the eggs. My secret step to getting egg shells to peel off easily after they have cooled is to add a teaspoon of baking soda into the water before cooking. I also add a pinch of salt to help the boiling process since it increases the boiling point of the water.

Place the pot on the stove and turn the heat on high, bringing the water to a boil. Turn down to medium and cook, making sure that the water is still bubbling, for about 12 minutes for hard-boiled. You can also cook for less time, which results in a soft-boiled egg (a less firm yolk).

Remove from the heat and drain the water from the pot or remove the eggs with a slotted spoon. Carefully place the hard-boiled eggs in a large bowl and let them cool in the fridge.

To consume, just simply tap the egg on the counter or another hard surface to crack the shell, and peel it off. And there you have it. The perfect hard-boiled egg.