Classic Herb-Infused Hard-Boiled Eggs
If you're looking to elevate your usual hard-boiled eggs, this herb-infused version is a game-changer. The fresh dill and chives add a burst of flavor that makes them perfect for any meal or snack.
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Ingredients for Classic Herb-Infused Hard-Boiled Eggs
Eggs are the heart of this recipe, providing protein and a creamy texture. Start with large eggs for the best balance of yolk and white. White vinegar helps the egg whites stay intact and can even make peeling easier. Salt seasons the eggs as they cook, enhancing their natural flavor. Fresh dill brings a bright, tangy note that pairs wonderfully with the richness of the egg. Fresh chives add a subtle onion-like flavor without being overpowering.
Classic Herb-Infused Hard-Boiled Eggs Tips & Tricks
- For easier peeling, use eggs that are a few days old.
- Be sure to lower the eggs into boiling water gently to prevent cracking.
- Rolling the eggs in herbs while they’re still slightly damp helps the herbs adhere better.
Serving Ideas for Classic Herb-Infused Hard-Boiled Eggs
These eggs make a delightful addition to a salad or can be sliced and added to a sandwich for a refreshing crunch. They’re also perfect as a standalone snack, perhaps with a sprinkle of sea salt or a dash of hot sauce for an extra kick.
Frequently Asked Questions
- Can I use dried herbs instead of fresh?
- Fresh herbs are recommended for the best flavor, but you can use dried in a pinch. Just use half the amount since dried herbs are more concentrated.
- How long can I store these herb-infused eggs?
- They'll keep well in the refrigerator for up to five days if stored in an airtight container.
Classic Herb-Infused Hard-Boiled Eggs Recipe Walkthrough
Start by filling your saucepan with enough water to cover the eggs, then add a tablespoon of white vinegar and a teaspoon of salt. Bring it to a boil over medium-high heat. While you’re waiting, gather your eggs and prepare an ice bath by filling a bowl with ice water.
Once the water is boiling, gently lower the eggs into the saucepan. You can use a slotted spoon to avoid any cracking. Turn down the heat to maintain a gentle boil and set your timer for 9 minutes. This will give you perfectly hard-boiled eggs.
As soon as the time is up, use the slotted spoon again to transfer the eggs to the ice bath. Let them chill out there for about 5 minutes. This stops the cooking and makes them easier to peel.
Once cooled, lightly crack the eggs all around and peel off the shells. Roll the peeled eggs in a mixture of chopped dill and chives, pressing gently so the herbs stick to the surface. And there you have it, herb-infused hard-boiled eggs ready to enjoy!
Why This Classic Herb-Infused Hard-Boiled Eggs Works
- Quick and easy to prepare
- No special equipment needed
- Fresh herbs add a gourmet touch
- Great for meal prep or a snack
Ingredients
- 4 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
Step-by-step Instructions
- 1. Fill a saucepan with water, add vinegar and salt, and bring to a boil.
- 2. Carefully add eggs to the boiling water and reduce heat to a gentle boil.
- 3. Cook for 9 minutes for hard-boiled eggs.
- 4. Remove eggs and transfer them to an ice bath for 5 minutes to cool.
- 5. Peel the eggs and roll them gently in the chopped dill and chives for an herbal infusion.