If you’ve ever had the misfortune of biting into the chalky center of an overcooked hard-boiled egg, you’ll appreciate this recipe. Really, it’s as simple as boil/time/cool.
This method is best in small batches of six or fewer eggs, which makes it easier to control the cooling process. The result is a firm yet creamy yolk with a custardy center – it’s a hard-boiled egg worth eating. Perfect for a hot breakfast, packed cold in lunches or as a snack, and as a protein in a variety of bowls and dinner recipes.Print
Custardy Boiled Eggs with a firm yet creamy yolk and custard-like center.
- 2–6 large eggs, directly from refrigerator
- 1 tsp white vinegar
- Gently place eggs, directly from refrigerator, in a medium to large sauce pan (depending on number of eggs). Add vinegar and fill with cool tap water enough to cover the eggs by about an inch. Place the pan over high heat and cover.
- As soon as the water comes to a rolling boil, reduce heat to medium-high and set a timer for 5 minutes. Continue cooking, covered.
- Remove from heat once the timer goes off and run cold tap water into the pan with the eggs until the water in the pan is cold. Gently add about 2 cups of ice or keep running a trickle of cold water as needed to keep the water cold. Cool for 5 minutes.
To serve now: Peel eggs after 5 minutes of cooling. Slice in half lengthwise and season as desired. Serve immediately.
To serve later: Refrigerate boiled eggs in shells up to 5 days. Remove shell when ready to eat.
Keywords: BREAKFAST, EGGS, BOILED EGGS, HARD BOILED, HARD-BOILED, BOWLS, LUNCHES, GLUTEN-FREE, GRAIN-FREE, KETO, PALEO, LOW-CARB, HIGH PROTEIN