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Country Kitchen | July 29, 2016

Coastal Kitchen - Heavenly Hard Boiled Eggs

For many, the hard boiled egg is reserved only for Easter - but it doesn’t have to be that way. Hard boiled eggs store well in the refrigerator for long periods and are a great after-school protein snack for fridge pillaging teens.

If you’re hens are laying faster than you can cook (or sell) their eggs, then hard boiled eggs are the solution.


  • 6 eggs
  • 6 cups of water


Fill a medium saucepan with about 6 cups of cold water

Place eggs in the water and bring to a boil

Reduce heat to stop the boil and let stand for 10 minutes

Remove from heat and run cold water into the pan

Crack eggs and set eggs back into the cold water to cool

Peel eggs and enjoy immediately or store in the refrigerator

Chef’s Tips

Old is Gold

Hard boiled eggs are best made with eggs that are a week or two old. Keep a dozen or two back in the fridge and you’ll find them easier to peel when you’re done cooking.

Cool It

Go from hot to cold as quick as you can. Cracking the egg shells while putting the eggs in cold water helps cool the egg and makes them easier to peel

Time It

As soon as your water reaches a boil, reduce the heat for 10 minutes. And when we say 10 minutes, we mean 10 minutes… “This is one of the few times I actually use a timer. 10 minutes, right on the nose. It’s not failed me in the past.” Matt explains.

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