How to Make a Perfect Hard-Boiled Egg
Photographer: Sun Ladder
“The vulgar boil, the learned roast, an egg.”
– Alexander Pope.
Are you tired of eating rubbery hard-boiled eggs that have that yucky-looking gray ring around the yolk?
The hard-boiled egg is one of the easiest foods to prepare, but if you want your egg to come out perfect, you have to cook it the right way.
Here is the fail-safe recipe for tender and grayless hard-boiled eggs:
1. Fill a medium-size soup pan with cold water.
2. Place 4-6 eggs in the pan, making sure that you use enough water that the eggs will float without touching the bottom of the pan.
3. Bring water to a boil, but don’t allow the water to actually boil.
4. Just before the boiling point (you’ll see bubbles beginning to form), take the pan off the burner, cover, and allow to sit for 20 minutes. The steaming, hot water will cook the eggs the rest of the way.
5. After 20 minutes, immediately drain the water from the pan and rinse the unpeeled eggs in cold water.
6. Allow to cool a bit, use what you need, and refrigerate the rest.
The secret lies in not allowing the water to come to a hard, roiling boil.
Eggs cooked without actually using boiling water also tend to be easier to peel.