Sandra This Bobby Flay Hard Boiled Eggs Recipe is a foolproof and easy-to-peel recipe, which uses a secret ingredient: baking soda. It’s a kitchen staple, ready in about 25 minutes.
Bobby Flay Hard Boiled Eggs Recipe Ingredients
- 1 dozen large eggs
- 1 teaspoon baking soda
- Ice
- Cold water
How To Make Bobby Flay Hard Boiled Eggs Recipe
- Prepare the pot: Place the eggs in a single layer in a large pot with a tight-fitting lid. Pour cool water over the eggs until they are fully submerged by at least an inch. Stir the baking soda into the water.
- Boil the water: Place the pot over high heat and bring the water to a rolling boil.
- Turn off the heat: As soon as the water hits a rolling boil, turn off the heat and immediately cover the pot with the lid.
- Time the eggs: Allow the eggs to sit in the hot water depending on your desired doneness:
- Soft-boiled eggs (runny yolk): Let sit for 3 minutes.
- Medium-boiled eggs (jammy yolk): Let sit for 6 minutes.
- Hard-boiled eggs (fully set yolk): Let sit for 12 minutes.
- Cool the eggs: While the eggs are sitting, prepare a large bowl filled with ice and water. Once the timer goes off, use a slotted spoon to transfer the cooked eggs immediately into the ice bath. Let them cool completely for at least 10 minutes.
- Peel and serve: Once cooled, tap the eggs gently to crack the shell, peel under cool running water, and enjoy.
Recipe Tips
- Why add baking soda: Adding baking soda increases the alkalinity of the water (raising the pH). This helps separate the egg white from the inner shell membrane, making the eggs significantly easier to peel.
- The Ice Bath is non-negotiable: Plunging the eggs into ice water stops the cooking process immediately. This prevents the yolk from drying out and stops that unappetizing green-gray ring from forming around the yolk.
- Age matters: Fresh eggs are actually harder to peel because the pH is lower. Eggs that are 1-2 weeks old are ideal for hard boiling.
- Don’t overcrowd: Ensure the eggs are in a single layer in the pot so they cook evenly. If you stack them, the ones on top might be undercooked.
What To Serve With Hard Boiled Eggs
Hard-boiled eggs are a versatile protein that can be eaten alone or used as a base.
- Classic Deviled Eggs with paprika
- Chopped into a Cobb Salad or Potato Salad
- Sliced on Avocado Toast with Everything Bagel seasoning
- Simple snack with sea salt and cracked pepper
How To Store Bobby Flay Hard Boiled Eggs Recipe
- Refrigerate (Unpeeled): This is the best method. Store unpeeled hard-boiled eggs in the refrigerator for up to 7 days. The shell protects the egg from absorbing fridge odors.
- Refrigerate (Peeled): If you have already peeled them, store them in an airtight container with a damp paper towel on top to keep them moist. Use within 3 days.
- Freeze: Hard-boiled eggs do not freeze well; the whites become rubbery and tough.
Bobby Flay Hard Boiled Eggs Recipe Nutrition Facts
- Calories: 70
- Total Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 185mg
- Sodium: 70mg
- Total Carbohydrates: 0.6g
- Dietary Fiber: 0g
- Sugar: 0.6g
- Protein: 6g
Nutrition information is estimated per large egg.
FAQs
A green ring around the yolk indicates the egg was overcooked or not cooled down fast enough. The heat causes a reaction between the sulfur in the white and the iron in the yolk. Use the timer and the ice bath to prevent this.
No, the amount of baking soda used is small enough that it affects the pH of the shell membrane but does not penetrate deeply enough to alter the flavor of the egg white or yolk.
Yes, but farm-fresh eggs are notoriously difficult to peel even with the baking soda trick. If possible, let fresh eggs sit in your fridge for a week or two before boiling them for easier peeling.
Bobby Flay Hard Boiled Eggs Recipe
Description
This Bobby Flay Hard Boiled Eggs Recipe uses the “boil and steep” method combined with baking soda to produce perfectly cooked yolks and shells that slip right off.
Ingredients
Instructions
- Place eggs in a pot and cover with cool water by 1 inch.
- Stir in 1 teaspoon of baking soda.
- Bring water to a rolling boil over high heat.
- Turn off heat immediately and cover with a lid.
- Let sit: 3 mins (soft), 6 mins (medium), or 12 mins (hard).
- Transfer eggs to an ice water bath immediately.
- Cool for 10 minutes before peeling.
Notes
- Altitude: If you live at a high altitude, water boils at a lower temperature, so you may need to let the eggs sit in the hot water for an extra 2-3 minutes.
- Peeling: Peel the eggs under cool running water to help wash away tiny shell fragments.
- Storage: Unpeeled eggs last longer (7 days) than peeled eggs (3 days).
