it's a learn to cook video, so these are a series of just like real, real basic, quick

techniques that people ask about or maybe they don't ask about and I just think that

you ought to know. So today we are going to talk about how to make hardboiled eggs, and

I know that it seems like it should be easy, and actually it is super-easy, but it's also

just as easy to like way overcook your eggs, and that's when you end up with that greenish

tinge on the yolk, and that's like not sexy. So I am going to show you the way that I love

to do it, and it results in perfect hardboiled eggs every time.

First we need to talk about the eggs themselves. You may ask yourself, "Hilah, why are your

eggs upside down? Are you stupid?" Well, yes and no, so I've got eggs upside down because

I want to help the yolks remain centered, so you know, you have your eggs in your fridge

like this for however long you have them in there, and the yolks might get a little bit

and then drown, so just flip them over like that for overnight or an hour or something,

and that just kind of helps recenter those yolks which is especially helpful when you

are doing something like deviled eggs which I am going to do later in another video which

brings me to my second point about the eggs.

For hardboiled eggs especially when you are doing something like deviled eggs where you

really care what the egg looks like. I mean if you're just going to eat it for lunch or

make egg salad, it doesn't really matter, but as the egg ages, these are aged eggs.

These are about two weeks old. As they age, the membrane that connects the egg material,

the whites to the shell starts to break down, and that makes it easier to peel later on,

so without that membrane holding it tightly to the egg, you are better able to just peel

off the shell in large pieces without like picking at it and making little pockmarks

all over your boiled egg.

That said, we are going to go ahead and put our eggs in this pot, and these eggs, they

really should have been at room temperature, and I was a little late to the game, so they

are still a little bit cool, but ideally you start them at room temperature just so that

they cook more evenly and in less time. Then we're just going to cover them with water,

oh Jesus, getting water everywhere. Learn to cook! [laughs] Okay. A little bit more.

All right, now I am just going to put this over high heat. There we go, put it over high

heat, and bring the water to a boil. Once it begins to boil, I am gonna turn the heat

off, and just let the egg sit in that hot water for 10 minutes if your eggs are room

temperature, and also, this is all for a large egg which is pretty standard, what you buy

at the store. I am gonna add an extra 30 second to mine

since they weren't quite room temperature, but I will see you then. Hey! Look at that!

It's boiling. Turn that mother off, and set my timer for 10 minutes. Okay, see you guys

in 10 minutes. In that time go ahead and get yourself a little water bath here. This is

just a bunch of ice cubes and some water, so we're gonna use that later on. Okay, my

timer just went off, so I am just gonna drain these in the sink real quick. Then we're gonna

leave them in the pot and just shake the pot around. Just jiggle your little eggles. Give

them a little check. See I am getting the shells kind of cracked and splintered all

over the place. Okay, then I am gonna put these hot eggs into

my ice water bath for five minutes or until they are cold enough for you to start messing

with them. Eggs are cooled off. I am gonna show you how to crack one. So I just want

to make sure it's kind of shattered around, and then I think it's kind of easier if you

start at the fat end because there's a little air sack there, and it, so the shell is more

loosely connected there, so then you can kind of get in and get this off of here, and you'll

notice this little like the membrane stuff. If you can get under that somehow, I don't

know if you can see that, that will make your egg peel a little bit nicer.

Okay, and then I just want to give it a little rinsy poo back in this cold water just to

get any leftover shell bits off, and then I will cut it in half, and I will show you

what you're working with. There's shells on my hand, inappropriate. Okay. Here we go.

Perfectly hardboiled egg. So we don't have any of that weird, green crap. The yolks are

set, but they are still slightly moist. They are not like super-dry and chalky. So that's

what we're going for. These are gonna make some awesome deviled eggs. So there you go.

There's how to boil eggs for everyone that was asking. If you have any other like super-basic

cooking questions that maybe you have been embarrassed to ask other people before, don't

be embarrassed. I am just as dumb as you are. Just kidding. That's not a very good way to

sell myself as a teacher. Don't be embarrassed though because everybody has got to start

somewhere, and if you're starting at boiling eggs, then there's no shame in that because

at least you're doing it. All right, there you go, and check out deviled eggs recipe

coming up soon, okay, bye, bye guys!