Anne Morgan This Delia Smith hard boiled eggs recipe is a perfectly cooked and easy-to-peel option, which calls for large eggs and cold water. It’s a foolproof method for breakfast or meal prep, ready in about 25 minutes.
Delia Smith Hard Boiled Eggs Ingredients
- Large eggs
How To Make Delia Smith Hard Boiled Eggs
- Prepare the pot: Place the eggs in a medium pot and cover them with cold water by at least 1 inch.
- Bring to a boil: Turn the heat to high and bring the water to a rolling boil.
- Cover and sit: Once boiling, cover the pot with a lid and immediately turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness.
- Chill the eggs: Transfer the eggs to a bowl filled with ice water and let them chill for 14 minutes. This stops the cooking process and makes the eggs easier to peel.
- Peel and serve: Gently crack the shell, peel under cool running water if needed, and enjoy.
Recipe Tips
- How to peel eggs easily: The shock of the ice water bath is crucial. Letting them chill for the full 14 minutes causes the egg whites to contract slightly from the shell, making peeling much smoother.
- Best eggs for boiling: Try to use eggs that are a few days old rather than brand new farm-fresh eggs. As eggs age, the pH of the white changes, making the shell loosen more easily after cooking.
- How to prevent a green ring: That gray or green ring around the yolk is caused by overcooking. By turning off the heat and letting them sit, you gently cook the eggs, and the ice bath stops the residual heat immediately.
- Testing for doneness: If you aren’t sure if an egg is boiled or raw, spin it on the counter. A hard boiled egg will spin smoothly, while a raw egg will wobble.
What To Serve With Hard Boiled Eggs
These protein-packed eggs make a great standalone snack or a versatile addition to many meals.
- Toast Soldiers: A classic pairing for a simple, nostalgic breakfast.
- Fresh Salads: Slice them up for a Cobb salad or a Niçoise salad.
- Avocado Toast: Mash the eggs on top of avocado toast for extra protein.
- Potato Salad: Chopped hard boiled eggs are essential for a creamy potato salad.
How To Store Hard Boiled Eggs
- Refrigerate: Store unpeeled hard boiled eggs in the refrigerator for up to 7 days. If you have already peeled them, store them in an airtight container or bowl of cold water (changing the water daily) for up to 3 days.
- Freeze: It is not recommended to freeze hard boiled eggs, as the whites can become tough and watery upon thawing. However, you can freeze the cooked yolks separately if needed.
Delia Smith Hard Boiled Eggs Nutrition Facts
- Calories: 78
- Protein: 6g
- Fat: 5g
- Carbohydrates: 0.6g
- Cholesterol: 187mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
How long do hard boiled eggs last in the fridge?
Unpeeled hard boiled eggs will stay fresh in the refrigerator for about one week. It is best to keep them in their carton or a sealed container to prevent them from absorbing fridge odors.
Why are my hard boiled eggs hard to peel?
This usually happens if the eggs are extremely fresh or if they weren’t cooled down quickly enough. Using eggs bought from the grocery store a few days prior and using an ice bath are the best ways to ensure easy peeling.
Can I double this recipe?
Yes, you can boil as many eggs as will fit in your pot in a single layer. Just make sure they are completely submerged in water and not stacked on top of each other to ensure even cooking.
Try More Recipes:
- Delia Smith Boiled Eggs Recipe
- Delia Smith Braised Red Cabbage Recipe
- Delia Smith Boulangere Potatoes Recipe
Delia Smith Hard Boiled Eggs
Course: BreakfastCuisine: BritishDifficulty: Easy4
servings1
minute12
minutes78
kcalA foolproof stovetop method for perfectly cooked, easy-to-peel eggs every time without the dreaded green ring.
Ingredients
Large eggs
Water (enough to cover)
Ice (for water bath)
Directions
- Place the eggs in a single layer in a medium pot.
- Pour in enough cold water to cover the eggs by at least 1 inch.
- Place the pot over high heat and bring the water to a rolling boil.
- Once boiling, cover the pot with a tight-fitting lid and immediately turn off the heat.
- Let the pot sit undisturbed for 9 to 12 minutes (9 for creamy, 12 for firm).
- While the eggs cook, prepare a bowl with cold water and ice cubes.
- Using a slotted spoon, transfer the eggs from the hot water directly into the ice bath.
- Let the eggs chill for 14 minutes before peeling.
Notes
- Freshness: Older store-bought eggs will peel much easier than fresh farm eggs.
- Batch Size: You can cook as many eggs as will fit in your pot in a single layer without crowding.
