Thursday, May 20, 2010

Perfect Hardboiled Eggs

I used to wonder how some people got their hard boiled eggs to be perfectly golden yellow in the middle surrounded by milky white.  Mine always had a greenish ring around the yolk, like tarnish on an old piece of gold, until I became privy to the secret for cooking perfect hardboiled eggs every time.  I was lounging on the couch in my pjs, watching Chef Anne on my favorite cooking show, Secrets of a Restaurant Chef, when she shared what is probably the most profound and useful piece of culinary advice I've heard in at least a few years.  The secret to properly cooking hardboiled eggs is to:

1. Put the eggs in a pot with cool tap water.  There should be just enough water to cover the eggs.

2.  Bring the uncovered pot to a boil.

3.  Remove the pot from the heat as soon as it boils and cover.

4.  Wait patiently for 13 minutes.  Exactly 13 minutes.

5.  Take the eggs out of the water and let cool down on a plate for 10 minutes before peeling.

And voila!!  Perfection! Check out the eggs in the picture.  I cooked those little yummy nummies following Anne's foolproof method. Works like a charm every single time.

1 comment:

  1. Wow! Perfect! Thank you so much. Best eggs I've ever boiled!
    Thank you for taking the time to put this up!


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