Hard-boiled eggs
One of the most sought-after techniques in cooking is the elusive perfectly cooked hard-boiled egg. That is to say one that peels easily and doesn't not have a grayish-green line around the yolk. Everyone has their own technique and voodoo magic, but after all these years I still have not found one technique to be better than any others. Do whatever fits your workflow. I have my father to thank for this technique.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Medium saucepan with a lid |
| Ingredients |
|---|
| 6 eggs |
| Storage |
|---|
| • Store in the refrigerator for up to one week, peeled or unpeeled in a covered container or resealable bag. |
| Instructions |
|---|
| • Put the eggs in a pan with enough water to cover by 1 inch. Cover the pan and bring to a boil. When the water comes to a boil, reduce the heat and take off the lid. Boil for 3 minutes. The eggs should not be "dancing" on the bottom of the pan. If they are, then reduce the heat more. |
| • After they boil for 3 minutes, turn the heat off, put the lid on the pan, and remove the pan from the burner. Let stand 18 minutes. |
| • Drain the eggs and cover with cold water or drop them into a bowl of ice water. The point here is to reduce the temperature of the egg quickly. Some believe that this is what makes peeling the eggs easier. |
| • When they are cool, you can peel them or store them unpeeled in the refrigerator. |
Comments on this recipe?