Confession: I’ve never liked hard boiled eggs! Until my third pregnancy, I suddenly craved them so I was in search of the PERFECT hard boiled egg recipe!
Second confession: I will only eat the white part. Anyone else?? I hate feeling like I’m wasting the yolk, but I just can’t do it! Maybe I’ll come up with useful ways to use the rejected cooked yolk in a future blog post, haha!
Easter is approaching so I figured this would be an excellent time to share how I make these perfect hard boiled eggs, the kind that the shells slip right off in big chunks…. yeah baby!
I feel like all hard boiled egg lovers have their own method of cooking these, but if your method isn’t a piece of cake – then give this a try! These turn out perfectly every single time.
The recipe will say to cook the eggs at a gentle boil for 14 minutes. This seems like an odd (well… even) number – but it’s important! I don’t know why, but it’s IMPORTANT ok??! I wish I could give credit to wherever I got this recipe from originally, but I do remember it saying the 14 minutes was intentional. 15 minutes is TOO LONG, got it?? 🙂
Don’t miss my recipe for Seasoned Oyster Crackers!!
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