THE MOST PERFECT HARD-BOILED EGGS (NO NEEDLES INVOLVED)
From David Tanis' A Platter of Figs and Other Recipes. Let me just say that as a college student one of the edible discoveries that left me the most jubilant was that of hard-boiled eggs. Simple, convenient, nutritious, versatile, inexpensive, cute, and even aesthetically pleasing in a niçoise salad - what more could I ask for? So it was a good day when I came across a recipe that actually showed me HOW to boil the perfect egg. I tried it and...I've been hooked ever since. I boil eggs every 3 days (3 at a time), and they have become a staple in my hectic student life.
Provided by zoelife
Categories Breakfast
Time 38m
Yield 6 hard-boiled eggs, 3 serving(s)
Number Of Ingredients 3
Steps:
- About 30 minutes before you wish to eat your eggs, place the eggs in the warm water bath. Leave them in there for about 30 minutes or so, or until the eggs are room temperature or a bit warmer. (This step is critical so that the eggs don't crack when you submerge them in the boiling water).
- Now, fill a medium bowl with cold water and add a handful of ice cubes (alternatively, you can place cold water in a bowl and put it in the fridge or even freezer - it'll only be in there for 10 minutes, anyway.).
- Bring a medium pan of water to a rolling boil over medium-high heat. Lower the eggs into the water -- I use my handy wire egg sieve for this maneuver -- and simmer for exactly 8 minutes (7 and a half for golden yellow yolkeyness, and 9 if you don't want a soft center in your yolk).
- When the timer goes off, lift the eggs out of the water with a slotted spoon (again, I use my wire egg sieve) and put them in the bowl of ice water; this will halt the cooking.
- When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.).
- Keep the eggs in the fridge and eat within a day or two.
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Shudarsan Subedi
[email protected]Yum!
faizan Mughal
[email protected]5 stars!
itz_ broken
[email protected]Easy to follow recipe. Eggs turned out great.
EMM4SG4L4XY
[email protected]These eggs were perfect! I used them to make egg salad and they were delicious. The yolks were creamy and the whites were firm. I will definitely be using this recipe again.
Sarmadariyan apon
[email protected]I'm so glad I found this recipe. I used to hate making hard-boiled eggs because they were always so difficult to peel. But with this method, they peel like a dream. I'll never make them any other way again.
moonjjong_
[email protected]This is the best way to make hard-boiled eggs. I've tried other methods, but this one is the most consistent. The eggs are always cooked perfectly and they're easy to peel.
M kashif Mutt
[email protected]I love this recipe! It's so easy to follow and the eggs always turn out perfectly. I've even started making deviled eggs with these eggs because they're so delicious.
Stephen Adi
[email protected]These eggs came out perfectly! I've always had trouble getting hard-boiled eggs right, but this method was foolproof. The eggs were easy to peel and had a tender, creamy yolk. I'll definitely be using this method from now on.