Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

641
Ken 13

"Couldn't sleep one night so I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking. Family members call them 'Ken's Eggs'. Enjoy!"

Ingredients

40 m {{adjustedServings}} servings 72 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
  2. Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.
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Reviews

641
  1. 790 Ratings

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This recipe does actually produce "Perfect Hard Boiled Eggs"! My husband loves hard boiled eggs and quite frankly so do I and nothing is more frustrating than something so simple turning out im...

Salt just increases the boiling point of the water, it doesn't actually do anything to make the eggs easier to peel. Vinegar is not necessary, the real trick here is submerging the eggs in the i...

Brilliant, Ken! I've always used salt (supposed to prevent the contents leaking out) but the vinegar is news, and it works! 14 minutes is a bit long, I think; 10 minutes total boiling time wil...