Hard-boiling – which way’s best?

If you’re not the app type (or don’t have a smartphone), our last blog post is no help for your egg boiling needs. So, we’ve decided to test the cold boil, long boil and hot boil methods the old fashioned way.

Cold boil:
Fill up a pot with cold water, an inch over the egg. Timer starts when the water starts to boil. Keep the water on the heat but lower to a simmer once the water starts boiling. Cook for 7 minutes, then remove and place in ice-bath.

Long boil:
Fill up a pot with cold water, an inch over the egg. Timer start when the water starts to boil. But this time, take the pot off the heat after the water is boiling, cover and cook for 12 minutes with no heat, then place in ice-bath.

Hot boil:
Boil a pot of water. When water is officially boiling, gently place eggs in pot and cook on the same high heat for 12 minutes, then place in ice-bath.

The results:

The long and cold boil method had very similar results: a perfectly hard-boiled egg with no green ring of over-cooked egg. The hot boil was slightly undercooked (but still so delicious), which was surprising since the egg was left in boiling water for 12 minutes.

The verdict is, a long and slow cooking process will lead to perfectly cooked hard-boiled eggs every time. This is great if you need to leave the kitchen and can’t stare at a boiling pot of water for more than 10 minutes. And our quick tip: placing the cooked egg in an ice-bath immediately after boiling will stop the cooking process and will make it easy to peel without surface craters!

Happy boiling!

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