A basic recipe on how to make the perfect hard boiled eggs. For your Sunday breakfast egg, but also for deviled eggs and rendang eggs. This way you can't go wrong.
Sunday morning, a great moment to eat a hard boiled egg with your Sunday breakfast or brunch. Personally I like a semi boiled egg myself, but the other members in my family just need to have the perfect hardboiled egg.
And though that is one of the easiest recipes I know, there are a few things you have to take in mind. Because you don't want to cook the eggs to long, they turn greenish on the outside and that just doesn't look to pretty. Don't overcook it becomes tough.
Don't cook to short, because it won't harden (just give that one to me :-)). And because you want to peel them easily, make sure your eggs are not to fresh (the shelf will become very attached to the egg white with fresh eggs) and after boiling immediately rinse them with cold water. With all these tips and tricks in this basic recipe it definitely can't go wrong.
(and by the way don't just eat hardboiled eggs for Sunday breakfast, but try them as deviled eggs or in this Oriental soup
Basic recipe: perfect hardboiled egg
Put the eggs into a pan (maximum 1 layer) and fill it with cold water. The water level should be about 2 cm above the eggs.
Bring the water on medium heat to the boil.
Turn the heat of and put a lid on the pan. Let it stand for 14 minutes (size L eggs) and 13 minutes (size M eggs)
Put the eggs in a colander or strainer sieve and cool them fast under ice cold running tapwater.
Your perfect hard boiled egg is done. Have a great breakfast.