The Thomas Charles Way To A Perfect Hard Boiled Egg

14877903_10209598457131538_1496576660_n.jpgWho’s Thomas, and what does he have to do with eggs? He is my dad, and he has a very particular way of hard boiling eggs, which come out just right each time. I use eggs quite a bit, so I’m frequently using his “recipe”.



First, add the egg(s) to an empty, medium sized saucepan with a lid. Add in a splash of white vinegar. Just a splash, I never measure. It can be a heavy-handed splash. Then, add water to the pan until the eggs are covered.

Bring the water to a boil. Once it’s boiling, turn the heat off and place the lid on the pan. Let it sit for 17 minutes. After 17 minutes, use tongs or a spoon to remove the egg(s) from the water, and place in a bowl of cold water. I usually let the eggs sit for about half an hour, dump the water out, and then put the eggs in the fridge to cool the rest of the way.

And that’s it! By the way, the vinegar helps the eggshell to peel off much easier.


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