The Secret to Perfectly Cooked Hard-Boiled Eggs
Hard-boiled eggs are a staple in many kitchens, but they can be surprisingly finicky to prepare. However, with a few simple tweaks, you can achieve eggs that are both firm and moist, with no unsightly green ring around the yolks.
The Magic Happens in the Timing
Our method involves bringing the eggs and water to a boil, then swiftly stopping the cooking process. By letting the eggs sit, covered, in the saucepan, they emerge perfectly cooked. This technique ensures that the eggs are neither too soft nor too hard, making them ideal for snacking, adding to salads, or using as a topping for your favorite dishes.
Favorite Ways to Enjoy
Hard-boiled eggs are incredibly versatile, and we love them sliced atop buttered toast with a sprinkle of sea salt, or minced and scattered over steamed asparagus with a drizzle of white wine vinegar, olive oil, and kosher salt. The possibilities are endless!
Recipe Details
Yield: 6 eggs
Difficulty: Easy
Total Time: 25 minutes
Active Time: 10 minutes
Ingredients:
- 6 large eggs (preferably older eggs, which are easier to peel)
Step-by-Step Instructions
- Start with Cold Water: Place the eggs in a saucepan and fill with enough cold water to cover them. They should sit in a single layer.
- Bring to a Boil: Bring the water to a boil over medium-high heat.
- Stop the Cooking Process: As soon as the water comes to a boil, turn off the heat and cover the pan. Let sit for 13 minutes (or 15 minutes if you’re cooking a dozen).
- Cool Down: Drain the eggs, then transfer them to a bowl of ice water. Let cool completely.
- Easy Peeling: To peel, gently crack the eggs on the countertop all over, then roll them between your hands. Peel the eggs, and they’re ready to use!
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