- Use old eggs that are at least 4-5 days old. Fresh eggs are extremely hard to peel and will rip and tear while removing the shell.
- Bring eggs to room temperature before boiling, otherwise you risk them cracking.
- A continuous rapid boil is not needed to completely hard-boil an egg- this method can overcook the egg and result in green rubbery yolks
- Do not stack eggs on top of each other, the pot must be wide enough to fit all of them.
How to hard-boil:
- Place eggs in pot first, fill with water, about 2 inches above eggs.
- Drain hot water and immediately run cold water on eggs.
- Hit egg slightly against a hard surface, peel and rinse.
While still warm, slice eggs in half, scoop out the yolks and place in a mixing bowl. Mash them up then add 1 tbsp sriracha, 1/4 tsp cayenne pepper, 1/4 tsp black pepper, and 1/4 tsp salt.
That’s good enough.
Give the egg whites a gentle rinse, one at a time. Pat dry and place in a platter.
Drop a dot of sriracha on each egg. If making these ahead of time, wait until ready to serve to garnish with the sriracha.