Perfect Boiled Eggs

Boiled Eggs for Mediterranean Diet

Perfect Boiled Eggs

We are excited to bring Blaise Doubman of the Blaise The Baker food blog to Mediterranean Living to share his foolproof recipe for perfect boiled eggs. Here is what Bliase had to share about his recipe:
People message me at least three to four times a week, asking for help and advice on making boiled eggs. So many things can determine if your eggs come out correctly, and people have so many questions. How fresh do the eggs need to be? Do I start with cold water, warm water, or does it matter? What if I boil them longer than I should? How many can I boil at a time?
At the time, I was just beginning to write a “baking blog” (which in fact, has now changed to cover all foods in general), and I decided instead of answering the same question over and over – I would write a blog post about it. I had no idea how popular that one blog post would be. Even now, over a year later, I’m still directing people to it on several occasions, every week.
Boiling eggs are really pretty easy. You just need to remember a few simple rules. No matter how many eggs you are boiling, or what size pot you are using, allow the eggs room to move and breathe. You can’t stuff a lot of eggs into a pot and expect them to turn out correctly – they won’t. Also remember to always start with placing the eggs in the pot, and using cold water on them – and no more than 1/2-inch water line above the eggs. Getting the eggs hot, quick is the trick – so the “high” burner function comes in handy. Once done, and allowed to sit with the lid on for exactly 14 minutes, get them back cold quick – by running cold water on them for awhile.
It may sound complicated, but it’s really not. It’s so simple and easy!


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