- A medium-sized pot
Optional tools ∞
- Bowl, tupperware container or airtight tupperware container (preferred).
- Store-bought eggs
Optional ingredients ∞
Refrigerated store-bought eggs.
Place 12 fridge-cold uncooked unshelled eggs in a medium-sized pot
- You want a pot which is just large enough for all of your eggs. Mine just barely fits 12. Yours may allow more or less eggs, but you do not want them tightly bunched up or overtop of one another.
- Fill the pot with warm/hot water, well overtop of the eggs.
- If any eggs float, discard the egg
If any of the eggs bubble, they will probably leak and poach a little.
- This poached fluff will be ugly but can be strained out or washed off the finished eggs.
- Such eggs will likely crack open a little more but be hard-boiled well. Because the most extremely-problematic eggs do this, they will not be in their whole shell so maybe you want to eat them sooner rather than later.
- I usually leave these in and hard-boil them, but I don't know about any food safety issues. Maybe the fact that they were micro-fractured means they shouldn't be eaten? I doubt it, because people would not see such micro-fractures when just cracking to fry/scramble/poach such eggs.
Put the pot on a stove burner that is just the right size and not too large.
- If the burner is too large you're just wasting heat.
- Turn the heat to medium-high
- Bring the water to a light boil
Pull the pot off of the burner if your boil was quite heavy, otherwise pull it aside.
- You can put it on a cool burner. If you put it on a counter make sure there's an oven mitt or some such to protect the counter (not just from the heat but from being scratched).
- Wait 12 minutes.
- Place in your sink and flush it with cold water until the water is cool to the touch.
- Drain the water.
You can peel and eat the eggs immediately if you wish.
Take the eggs out of the pot. Try to shake them a little dry. Put the eggs in a container.
- Optionally pat the eggs down to dry them more.
- You can put the eggs back in their store-bought carton if you wish. If that carton is cardboard make sure your eggs are dry.
- If you are desperate, then you can keep your eggs in the pot.
- Leave the eggs to dry a little.
- If you are worried about fridge or container smell, then roughly sprinkle a little baking soda across the eggs in the container and seal it.
Place in the fridge.
- If you do end up using a hard-bottomed bowl (or your pot) place something soft under it so it doesn't scratch your fridge shelves.
According to the government of Canada's food safety tips, you can keep hard-boiled eggs refrigerated for up to a week. Do not freeze.
- Be careful to watch the pot so it doesn't boil heavily or you will probably crack an egg.
If you keep the eggs boiling for 20 minutes, the eggs will develop a disgusting spot in their middle and will smell terrible.