But when they come out anything less than perfect ...
I loathe them.
So what makes a hard boiled egg perfect? Two key factors:
- The shell comes off with ease.
- 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.
- 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.