Perfect Hard-Boiled Eggs
I used to think I didn't like hard-boiled eggs, but it turned out I just didn't like badly hard-boiled eggs -- the kind with rubbery whites separated from chalky yolks by a creepy green ring. These, however, come out perfect every time (unless you're at a high altitude, and then I think you need to boil them).(See Catherine's accompanying deviled eggs recipe: Devilish Eggs)
Total time: 10 minutes
Yield: 1 dozen eggs (less or more depending on how many you choose to make)
1 dozen fresh or store-bought eggs
- Put some number of eggs in a pot where they fit in a single layer, then cover them with water by an inch or so.
- Bring them to a boil over high heat (I put a stone or glass marble in the pot if I'm likely to forget them; it will rattle when the water starts to boil), then cover the pot, turn off the burner, and let the eggs sit for exactly 10 minutes (see Recipe Note below).
- Now dump the eggs into a colander and run cold water over them until they are no longer warm to the touch -- this prevents that green ring from forming.
- Then, if you're planning to use them right away, peel them. Very fresh eggs are notoriously difficult to peel: if yours are, then try cracking them all over and returning them to a bowl full of ice and cold water for a few minutes before peeling.
Recipe Note: If I'm not making deviled eggs, then I leave them in the water for only 7 or 8 minutes. This makes for an egg with a very moist yolk, which is how I love them in salads. But the longer time makes a yolk that mashes into a creamier mixture for deviled eggs.