good morning youtube all right one of the nicest things that you can do for yourself
is to do a little advanced meal prep and today i'm going to show you how to make a perfect
hard-boiled egg now whether or not you're chopping this up for a spinach salad you're grabbing it on
the go for a quick breakfast are you gonna make a perfect southern hard-boiled egg that's up to you
this is how you get ready to do it right okay let's cook y'all we got a family to feed
okay we're getting some meal prep out of the way for this week this is two cups of water i had left
over from doing something else and i'm gonna use at least that much more so i'm just sticking that
in there all right so be patient with me for a second all right so doing some meal prep for the
week and i thought i would make a big batch of hard-boiled eggs these are great to throw
in the refrigerator and then you've got them all week you make hard-boiled eggs you can chop one
up and put it in a salad you can take a couple if you're running late for work whatever so i
have 16 eggs right here you can go ahead and use 18. i'll okay fine i'll use 18. two more
and all i'm doing so my container has sat on the counter until they're at room temperature
it's easier to do nice hard-boiled eggs
if your stuff is all close to the same temperature so if your water and your eggs
all come up in temperature by themselves at the same rate all right so there's 18 boom
all right now i've heard a million things about hard-boiled eggs i mean there's a million ways to
do it this is the way my grandmother did it so that means in my book it's the right way
doesn't mean that your granny didn't do something else and that's fine too but
this way works if you have eggs that are a few days old it works a little bit better too because
they're easier to peel when the egg white has lost just a touch of moisture and is starting to pull
away from the shell i mean you can so hard boil them but they're more difficult to shell that way
and you want to use just you know room temperature eggs round temperature water and you want to
cover them until they're about an inch below the surface so i'm going to do one more quart of water
you know two three quarts whatever and you also notice that i have lots of room in there
you don't want to pack them too close together either
your water is what's conveying the heat and you want as much water on all sides
of your eggs as possible so if the water can circulate around the eggs
perfect see all right all you need to do at this point is have a little bit of patience
so we're going to have patience we're going to let that come all the way up to a simmer
and as soon as it comes to a simmer we're going to turn the heat off and put a lid on it okay
so this takes a while but we want all the stuff in this pot to come up to a simmer at the same
rate so our eggs and our water all kind of nicely gently heat up all at once okay so up to a simmer
all right about forgot to show y'all something okay now i have no idea if this works or not but
i would be remiss because we were talking about my granny if i didn't tell you what she did which was
two tablespoons of apple cider vinegar i have heard a million people swear up and down that
that helps make it easier to peel them i don't know that there's any evidence for that or not
but it's what granny did so that's what we're doing there all right about forgot to show y'all
something okay now i have no idea if this works or not but i would be remiss because we were talking
about my granny if i didn't tell you what she did which was two tablespoons of apple cider vinegar i
have heard a million people swear up and down that that helps make it easier to peel them i don't
know that there's any evidence for that or not but it's what granny did so that's what we're doing
there all right so here are our eggs it's been right about 20 minutes to come up to this point
and you see it's not quite boiling i'm not even sure i would call that quite a simmer but we're
done okay so we're turning it off we're putting a lid on it we're going 10 minutes on the timer
whoops there all right so we got all of our eggs peeled
and let me show you this is a hundred percent of why
there's a hundred percent of the why we went low and slow okay so have you ever
seen a hard-boiled egg that has that nasty green ring and it ends up coming right here
well you don't want that you want nice soft creamy yellow yolks okay