- 4 eggs
- 1 tsp salt
- Paprika and Parsley for garnish
I know this sounds way too simple but believe it or not, making hard boiled eggs that are perfect can be sometimes tricky. By “perfect” I mean an egg that will not be having that green-greyish colour around the yolk which appears after the egg has been boiled for too long. I prefer hard-boiled over soft boiled eggs. So this is how my mum taught me how to do it when I was growing up.
- Get your eggs (4 large eggs) ready, making sure they are at room temperature. Put them in a pot or saucepan. Add enough water to cover the eggs completely. Add salt (1 tsp) (to prevent the eggs from cracking when boiling as well as to make the peeling easier) then cover the pot.
- Bring the eggs to a full boil the reduce the heat on your stove to the lowest mark, allowing the eggs to gently simmer for exactly 7 minutes. Pour out the hot water then pour cold water into the pot to stop the eggs from cooking any further. When the eggs are completely cooled, peel, serve and enjoy.
Pictorial Detailed Instructions
So next time you want to do hard-boiled eggs, try give this one a go and let me know how it goes, I’ll be looking forward to hearing from you. You are welcome to join my e-newsletter – ZimboKitchen Today – which I use to alert subscribers of new recipes on the blog. Sign-up here.