Sandra This Alton Brown Hard Boiled Eggs recipe is a classic and reliable method, which uses a cold water start and a precise resting time. It’s the secret to perfect yolks every time, ready in about 25 minutes.
Alton Brown Hard Boiled Eggs Ingredients
- 8 large cold eggs (older eggs peel better)
- Cold water (enough to cover eggs by 1-2 inches)
- Ice (for the ice bath)
How To Make Alton Brown Hard Boiled Eggs
- Prep the eggs: This first step is optional but helpful for peeling. Gently tap the wider/rounded end of each egg with a spoon until you hear a small snap or crack. This detaches the membrane from the shell without breaking the egg open.
- Place in pot: Gently place the eggs in a single layer at the bottom of a medium saucepan. Do not stack them.
- Add water: Fill the pot with cold water until the eggs are covered by at least 1–2 inches. (Starting with cold water prevents the shells from cracking due to thermal shock).
- Boil: Place the pot over high heat and bring the water to a rolling boil.
- Cover and rest: As soon as the water reaches a rolling boil, turn off the heat and remove the pan from the burner immediately. Cover the pan with a tight-fitting lid. Let the eggs sit in the hot water for exactly 12 minutes. (See tips for timing adjustments).
- Ice bath: While the eggs sit, prepare a large bowl filled with cold water and plenty of ice.
- Cool: Using a slotted spoon, transfer the eggs from the hot water into the ice bath. Let them cool for 3–4 minutes until they are just slightly warm or completely cool. This stops the cooking process instantly, preventing the yolk from turning grey.
- Peel: When the eggs are cool to the touch, tap the larger end on the countertop to crack the air pocket. Roll the egg gently to crackle the shell all over. Peel under cold running water, starting at the large end.
Recipe Tips
- Timing Guide:
- 12 minutes: Set whites, creamy/tender fully cooked yolk (Alton’s preference).
- 14 minutes: Firm white, pale yellow crumbly yolk (traditional hard boil).
- 10 minutes: Set white, slightly jammy/soft center yolk.
- Peeling Factor: Fresh farm eggs are notoriously hard to peel because the pH is too low. Older store-bought eggs (1-2 weeks old) peel much easier as the pH rises and the membrane detaches from the shell.
- The “Green Ring”: A grey or green ring around the yolk is caused by a chemical reaction between sulfur and iron due to overcooking. The ice bath shock prevents this reaction.
- Steaming method: Alton Brown famously revisited this topic later and suggested steaming eggs (1 inch of water, steamer basket, 12 minutes) is actually superior for peeling. This recipe covers his original immersion method.
What To Serve With Alton Brown Hard Boiled Eggs
Hard boiled eggs are a versatile staple.
- Deviled Eggs: The classic party appetizer.
- Egg Salad: Mash with mayo, mustard, and celery.
- Cobb Salad: A protein-packed topping.
- Breakfast: Serve with toast and fruit.
How To Store Alton Brown Hard Boiled Eggs
- Refrigerate (Unpeeled): Store unpeeled hard boiled eggs in the egg carton in the fridge for up to 1 week.
- Refrigerate (Peeled): Store peeled eggs in a bowl of cold water (change water daily) for up to 3 days.
- Freeze: Do not freeze hard boiled eggs; the whites become rubbery and inedible.
Alton Brown Hard Boiled Eggs Nutrition Facts
- Calories: 72kcal
- Protein: 6g
- Carbohydrates: 0.4g
- Fat: 5g
- Saturates: 2g
- Sugar: 0.2g
- Salt: 71mg
Nutrition information is estimated per egg.
FAQs
Why did my egg crack while boiling?
If the egg cracks, the air pocket likely expanded too fast. Pricking the end or starting with cold water helps. If it cracks, add a splash of vinegar to the water to coagulate the white instantly.
How do I peel a stubborn egg?
Peel under running water or in a bowl of water. The water helps separate the membrane from the white. If it’s really stuck, use a teaspoon to slide between the shell and the egg.
Are my eggs fresh?
Place a raw egg in a bowl of water. If it sinks flat, it’s very fresh. If it stands up, it’s older (better for boiling). If it floats, it’s rotten—toss it.
Alton Brown Hard Boiled Eggs Recipe
Description
The reliable cold-water-start method that yields tender, creamy yolks without the dreaded grey ring, perfect for deviled eggs or salads.
Ingredients
Instructions
- Place eggs in a pot and cover with 1 inch of cold water.
- Bring to a rolling boil over high heat.
- Remove from heat, cover, and let sit for 12 minutes.
- Prepare an ice water bath.
- Transfer eggs to ice bath for 3–4 minutes.
- Crack shells and peel under running water.
Notes
- The ice bath is the most critical step for aesthetics; it stops the residual heat from overcooking the yolk, which is the primary cause of the sulfurous green ring.
- Allowing the eggs to sit in the hot water off the heat ensures they cook gently and evenly from the outside in, preventing the rubbery texture often caused by continuous boiling.
- Tapping the large end of the egg before cooking helps detach the membrane where the air pocket is located, which significantly increases the success rate of peeling a smooth egg.
Alton Brown Hard Boiled Eggs Recipe
