I love eggs every which way,
but one of my favorite ways is hard-boiled. I love the simplicity of a hard-boiled egg dipped in sea salt and fresh
ground pepper. I love using them for egg salad or deviled eggs. I hate it when hard-boiled eggs get that unsightly
green-gray ring around the yolk and when the whites are rubbery, a sure sign of over cooking. Plenty of words have been written about how to achieve a perfectly cooked boiled egg. My way is short, sweet, and produces what I think is a nicely-cooked egg. All I have to do is remember "10 minutes" and it works everytime. I don't have to prepare ice baths or boil eggs twice. I don't have to remember complicated instructions. Cooking it my way, the white is firm but not rubbery, and the yolk is yellow with just the barest hint of shiny center. Fresh eggs are harder to peel than older eggs, so for best results use a not-so-fresh egg. If you are getting your eggs from a supermarket, you probably need not worry.
Stefania's Hard-Boiled Eggs
- Put eggs in pan of water so that water covers eggs by 1-2 inches and bring to a boil.
- As soon as eggs boil, turn off flame, remove from heat, cover, and let sit for 10 minutes exactly.
- Add plenty of cold water to pan to stop cooking.
At this point you can drain and peel them for eating or recipes or put them into the fridge for a later use.
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