How to boil the perfect 10 minute egg for use in egg salad, deviled eggs, chefs salads is not so easy when you’re trying not to over cook them. A lot of people, including myself, can easily mess it up ending up with the dreaded green ring around the yolk, yuck! No one wants to eat hard boiled eggs with a green tint!
I’d say my eggs come out perfect about 60 percent of the time. And as much as I cook you’d think that’s a pretty bad average. But I’m here to tell you…it’s just not that easy!!!
Step by step, How to Boil the Perfect 10 minute Egg:
Place the eggs in an empty stainless steel pot and fill cool tap water to just cover the tops of the eggs.
Shake a little salt, I use Iodized Fine Sea Salt in the water…maybe 3 to 4 shakes. (I’m really not sure if this is necessary but my sweet mama taught me to do that so I do:)
Turn the heat to medium high and wait for it to boil. This is critical so stay close and make sure you notice when it starts to boil. (this is actually where I fail…I don’t pay attention!)
Number 1 in 1-10-10 method
Let it boil rapidly for 1 minute.
After the minute is up, cover the pan with a lid and take off the heat.
The first number 10 in the 1-10-10 method
The next critical step is letting the eggs sit for 10 minutes or until the desired doneness.
The second number 10 in the 1-10-10 method
Let the eggs sit in the cold water for at least 10 minutes. If you happen to go beyond the 10 minutes then it’s really no big deal.
The very last step is peeling!!! Who hates this part?♀️?♀️, I do!!!
The easiest way is to gently hit the egg shell on the side of the sink and let it crack into little pieces all around the egg. Find the indented part on the top. Shell this part first; finding the membrane just under the shell. Shell the egg under running water and it should come right off!