Perfect Hard Boiled Eggs
Hard boiled eggs are probably one of my favorite foods to have in the fridge. The versatility of this simple item lends itself for:
- quick grab for breakfast
- making egg salad
- on toast
- deviled eggs with hummus
- simple snack
For some reason, though, making them seems to perplex everyone--I have had my fair share of rubbery, green yolks and tedious fragmented shell picking that pulls off most of the egg white because it won't separate from the shell.
For the best advice on making 'The Perfect Hard-Boiled Egg', I have found Joy The Baker's 'Over Easy' breakfast cookbook to outline the most consistent, and perfect, version thereof. Without fail, my hard-boiled eggs turn out "perfect" every time!
On a side, for those special occasions, Joy The Baker has some pretty incredible ideas, recipes and menus. Just remember moderation!
Perfectly Hard-Boiled Eggs
- 1 dozen eggs--LEAVE IN THE FRIDGE UNTIL READY TO BOIL!
- Fill a medium saucepan with cold water and bring to a boil--a rolling boil.
- Only then, remove eggs from the fridge and gently submerge them into boiling water.
- Reduce the heat to medium boil
- Set timer: 8 minutes soft-boiled / 9-10 minutes semi-cooked / 11 minutes hard-boiled
- Drain eggs and submerge in an ice bath-water.
- Let eggs rest in ice bath until cool enough to handle, approximately 5 minutes.
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