At Our Southern Odyssey hard-cooked eggs are one of our easier recipes.
The main focus is the eggs need to be cooked so the inside yokes are crumbly when you scrape a fork over them. You can over cook a hard-cooked egg, so leaving the eggs in the water 
longer is not always a good idea. Hard-cooked eggs are really a staple; because, you can use them in so many recipes – – like Potato Salad, Deviled Eggs, Giblet Gravy, Pickled Eggs and so many more delicious recipes. So having a good bases in knowing how to cook hard-cooked eggs will open up the door to so many other mouth watering recipes.
To start, you will want good quality eggs. Try to get humanly raised organic eggs or eggs from a local farmer that you trust. You also might want to think about getting your eggs from different sources. Because chickens in different areas eat different things such as different grasses and bugs that will change the nutritional value in the eggs. Happier chickens produce a better more nutritious eggs.
Now for the directions, place your eggs in the bottom of the pot in a single layer. Cover the eggs completely with water. Add one tablespoon of Apple Cider Vinegar and one teaspoon Himalayan Pink Salt to the water. Bring your water to a boil on high heat. The eggs will start to move a little in the water as the boiling water moves around them. After the water gets to a good rolling boil reduce the heat to low/simmer cover and leave on the eye for twelve minutes on low. When the timer goes off, turn the eye off, and pour the hot water off the eggs. I like to use a pot with a spout and a strainer lid because it makes it easier to pour the water off the eggs. Cover the eggs with cold water to get them to cool off and stop the cooking progress. Let the eggs stay in the cold water for a little bit, about five minutes or until you can handle them. If you let them get too cold, however, they will be difficult to peel.
When the eggs are cool gently tap an egg all over, on the counter, and roll it back and forth adding a small amount of pressure so that the egg shell cracks. Remove the shell, rinse the egg again to get off any little pieces of shell left on it. Place the peeled egg on the drying cloth. Repeat until all the shells have been removed from the eggs. Now you have fresh hard-cooked eggs.
The eggs can be enjoyed with a little salt and pepper or as an ingredient in a recipe that calls for hard-cooked eggs. Remember to always refrigerate any left over eggs.
Hard-Cooked Eggs
October 10, 2017
Category
Appetizer
Cooking 101
Other Serving Suggestions:
Try our Egg Salad recipe, Deviled Eggs recipe, Potato Salad recipe or just slice and add to a nice green salad.
Try our Egg Salad recipe, Deviled Eggs recipe, Potato Salad recipe or just slice and add to a nice green salad.
Notes
Note: Refrigerate leftovers
Ingredients
- 6 to 12 Organic Cage-Free Eggs
- Water
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Himalayan Pink Salt
- Cold Water
- Salt and Black Pepper to taste
Instructions
- Remove eggs from carton and place carefully in bottom of pot (single layer)
- Cover the eggs completely with cool water
- Add the apple cider vinegar and pink salt
- Bring the water to a boil on high heat
- The eggs will start to jump around a little in the water
- Reduce heat to a low simmer
- Cover and leave on the eye at a low simmer for 12 minutes
- Turn eye off
- Pour the hot water off the eggs
- Cover the eggs with cold water and let cool
- When the eggs are cool, gently tap the egg on the counter that is covered in paper towels and roll back and forth to help remove the shell
- Remove all the shells from the eggs
- Rinse the eggs
- Place on drying cloth to dry
- Cut in half, sprinkle with salt and pepper
© 2024 This recipe is provided by Our Southern Odyssey
