July 28, 2011

Perfect Hard Boiled Eggs

I love hard boiled eggs.

But when they come out anything less than perfect ...

I loathe them.

So what makes a hard boiled egg perfect? Two key factors:
  1. The shell comes off with ease. 
  2. The yolk must be cooked all the way through giving it a a beautiful yellow majority, with a very thin gray rim around the edge that meets the solid white.
And here's how it's done:
  • Take your eggs straight from the fridge and place them directly in a large dutch oven (or stockpot).
  • Cover the eggs with 1" of cold water.
  • Place the pot on the stove with the heat on high and bring to a boil.
  • Once the water transitions from a simmer to a boil (tiny bubbles to big bubbles), cover the pot and allow the eggs to boil for 30 seconds.
  • Turn off the heat.
  • Let the eggs stand covered for 15 minutes.
  • Remove from the water, cool completely and refrigerate.
No fuss, no muss and works every time!

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