the perfect hard-boiled egg

August 27, 2012 | 49 Comments

The perfect hard-boiled egg

You learn all kinds of kitchen secrets on a staff made up mostly of women. I learned this handy trick from my friend, Marie. Buh-bye to icky, overcooked grey yolks and the undercooked runnies!

Place your eggs in a pot, covered with an inch or two of cold water (salt and a little vinegar added to the water will make the eggs easier to peel and prevent the whites from running out of any cracks). On high, bring the eggs to an almost-boil.

Once the water starts to bubble, turn off the burner and let the eggs sit on the residual heat for a minute longer. After a minute, remove eggs from the heat, cover, and let sit for 15 minutes. After 15 minutes, plunge the eggs into cold water to stop further cooking. You can store them in the fridge for up up to five days.

It’s hard to overcook eggs once you’ve removed them from the burner, even if you let them sit for longer.


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