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

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

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    40 m
Ken

Ken

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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:
  • 212 mg
  • 70%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  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

Jillian
417

Jillian

3/2/2011

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 improper or down right ugly when doing deviled eggs or wanting something pretty to garnish a nice salad. I let the eggs come to room temp. to reduce cracking. When adding the eggs to the water I use a slotted spoon and gently place them into the pot this also helps to remove them. These were very easy to peel and the yolk has a nice rich yellow color. Thanks Ken!

LuckyLeprechaun
371

LuckyLeprechaun

3/9/2010

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 ice water after removing them from the boiling water. I do the exact same thing with just plain water, and they are perfect! Save your vinegar, the ice is the magic ingredient here ;)

ANNALIE
238

ANNALIE

3/10/2010

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 will produce a less rubbery white and a creamy yolk, if you plunge the eggs into cold water immediately. Also crack the shells immediately after putting the eggs in cold water. This will allow the gas to escape which turns the yolk blue.

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