High Altitude Hard Boiled Eggs
This is my tried-and-true method for making High Altitude Hard Boiled Eggs. Truth be told it was my husband who showed me how to make them this way so I can’t take all the credit but it’s the only way I make them now. Thanks babe 🙂
ADJUSTING FOR HIGH ALTITUDE
High altitude doesn’t just effect baking in the kitchen. While baked goods are certainly where I have to make the most adjustments in the kitchen, I’ve learned over the years that I have to make adjustments with cooking too. Hard boiled eggs (and rice) used to be my nemesis but I’ve learned how to make them work for me. You can see a some of my tips for high altitude cooking and baking—> HERE.
MAKING HARD BOILED EGGS
Everyone has their own tried and true method for making hard boiled eggs. If you don’t believe me, just read all the comments below. Who knew that people were so dedicated to their own way of making eggs? I take it with a grain of salt and will be the first to admit that this isn’t the only way to hard boil eggs at high altitude. It’s simply what I’ve found works for me! And, if you read all the comments you’ll see that this works for lots of other folks, too!
THE BEST KIND OF EGGS TO USE FOR HARD BOILING
The best kind of eggs to use for boiling are older ones. Don’t ask me why because I don’t have the hard answer. I just know that it works. I’ve heard it before so just do it. They cook more evenly and peel so much easier when they’re not fresh. I like to use eggs that are a week or even 10 days old.
PEELING HARD BOILED EGGS
Eggs are the easiest to peel when they are room temperature. So, don’t peel them right after you hard boil them and don’t peel them straight from the fridge. Hard boiled eggs can be temperamental and nothing is more annoying than peeling eggs and taking off have the white so you’re left with a sliver of an egg. As tedious as it might sound, plan ahead for easy peeling.
MY TIPS FOR BOILING EGGS AT HIGH ALTITUDE:
1. Use older eggs. 1-2 weeks old are ideal.
2. Let the eggs come to room temperature before you boil them. 10-15 minutes on the counter is perfect.
3. Because of the higher altitude, cook the eggs a few minutes longer and at a roaring boil.
4. Don’t cover the pot.
MY FAVORITE RECIPES USING HARD BOILED EGGS
- One dozen (12) organic eggs, preferably 10-14 days old
- Set eggs on counter 10-15 minutes before you intend to cook them. Cold eggs straight from the fridge are more likely to crack when you’re cooking them.
- Bring a large pot of water to a boil. (Make sure you have enough water to cover the eggs completely and that the pot is big enough for the eggs to be in a single layer.)
- Using a large spoon, slowly and carefully lower the eggs down into the boiling water. Cook eggs for 15 minutes. Turn burner off and let eggs sit another 3 minutes.
- Drain off the hot water and add cold water to cover the eggs. I let the water cold water run a minute or two over the eggs before taking them out of the pan and letting them cool completely back in the egg carton.
- Store cooled eggs in the refrigerator.