simple perfection :::
You won’t believe how long it took me to figure out how to hard boil an egg. That is, how to cook an edible one. I always erred on the side of caution, overcooking the eggs, boiling them for an extra minute, then maybe another, and another, afraid of mushiness. Ridiculous! I ended up with rubbery protein and gray-green yolks, as dry as cotton.
An intervention was needed. I consulted the internet and quickly found my mistake. Boiling the eggs. That was it. The eggs must be bathed first in cold water, heat turned up to slowly warm them just short of boiling. And then there’s the timed waiting – the secret! – while the eggs finish their cooking. And the result – beautiful, golden yolks, not a speck of green and tender whites that one can actually chew through. The Incredible Edible Egg website gives a great how-to, even breaking down the instructions for differently sized eggs.
- Place eggs in saucepan large enough to hold them in single layer.
- Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from heat and cover pan.
- Let eggs stand in hot water about 11 minutes for large eggs (9 minutes for medium eggs; 14 minutes for extra large).
- Drain immediately and serve warm. Or cool completely under cold running water or in bowl of ice water, then refrigerate.