Learn how to cook perfect hard-boiled eggs with tender whites and bright yolks. Control cooking and cooling to avoid rubbery whites and the grey-green ring around the yolk.
Place eggs in single layer in a saucepan, cover with at least one inch of water over tops of shells. Add salt and white vinegar, cover the pot with lid and bring to a boil. Reduce heat and for 12 minutes. Put the pan under cold water until full of cold water. To remove the egg shell, tap the egg against a hard surface and roll it between your hands until the shell is shattered. Then peel the shell off. This recipe is good for when you make Easter eggs because the eggs hardly ever crack when cooking!
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
