The Perfect Hard-Boiled Egg
March 18, 2014 |
I love hard-boiled eggs; their delicious versatility is astounding. Some of my favorite ways to use them are: deviled eggs, sliced for salads or sandwiches, and mashed to create a fluffy egg salad. At any given time, I usually have a handful hard-boiled and ready to go in the fridge for meals or snacking. But getting them to be boiled and timed just right for the optimal fluffy, yellow centers (cooked all the way, and without any unsightly gray rings around the yolks) has taken a lot of trail and error… and a LOT of finesse.
In my trial and errors over the years, I have seen so many different ways to prepare hard-boiled eggs. I have tried numerous techniques, including baking the eggs, and have found Sunny Anderson’s (from Food Network) way to be the very best.
The technique is quite simple:
- Start with a pot or saucepan large enough to hold your eggs with a bit of room to spare.
- Lay the eggs in a single layer on the bottom.
- Pour cold water over the eggs until the water is about and inch or two over the tops of the eggs.
- Put a splash of white vinegar into the water.
- Place the pot on the stove on high until the water comes to a light rolling boil (not too rigorous of a rolling boil, otherwise some of the eggs might get cracked).
- Boil for 2 minutes, turn off the heat, and cover the pot. Let them sit in the hot water with the lid on for 7 minutes.
- Drain the hot water, and fill the pot with cold water and some ice to stop the cooking process/cool the eggs down.
- After about 8-10 minutes, they are ready to be peeled and enjoyed!
It’s as simple as that!