Pictured: I :heart: eggs.
Hard-boiled eggs are a refrigerated staples in many a kitchen, regardless of weight loss or health plan. From Easter until the end of summer, these protein-laden, ovoid beauties lend themselves to many dishes and purposes.
The egg is a beautiful self-contained food, packed with protein and good fats, suits many for its binding qualities when added to a mix raw and baked, scrambled, sunny-side up, soft-boiled, and, finally, when it is hard-boiled.
Unfortunately, for many, hard-boiled eggs come out of the shell a mess. Or, for others, the shell becomes one with the innards, creating a crunchy cacophony of chaotic crying when all one hopes for is the egg itself.
So much drama. So little egg.
Perfect Hard-Boiled Eggs
- 1 dozen large eggs
- heavy saucepan filled with water
- clean thumbtack
- Over high heat on stove, bring water to a rolling boil.
- While water is heating, and using a clean thumb tack, apply gentle force to poke a small hole in the top of each egg. Once water is boiling, with a large slotted spoon, carefully place eggs into the water, no more than two at a time. If eggs crack slightly, no worries. Ribbons sometime escape through the hole in the shell.
- Boil eggs for 20 minutes.
- Remove pan from heat and carefully pour hot water from the pan (careful not to scald hands or lose eggs!).
- Add ice to the pan and let eggs rest, about 10 minutes.
- Keep eggs refrigerated until use, storing in the shell.
To peel eggs
Using the palm of one hand, gently press and roll egg along a counter or other hard, clean surface. This will create small cracks. Carefully open along the shell and let the egg come free from the shell. Rinse egg to remove any stray shell bits.
Perfect for use devilled or for recipes like potatoless salad.