the perfect hard boiled egg

I think the basic problem with hard boiling eggs is that most people don't think of it as cooking.  They just throw some eggs in a pot of water and boil them until they remember to turn them off.  Then they let them sit in the hot water until it cools off enough to put them in the fridge.

​The result is an overcooked egg with a yolk that is partly green and bitter to the taste.  Here's a way to hard boil eggs that will make them super easy to peal and leave the yolk tasting sweet and yummy.

This method works with 6-8 large eggs.  You'll have to adjust it for more or fewer.

​1.   Keep the eggs cold until you are ready to put them into the water.
2.  Bring about 1 quart of water to a rolling boil.
​3.  Using tongs, place the cold eggs, gently into the boiling water.  (Some of them will crack. That's okay, you were going to crack them eventually, right?)
​4.  Let the water come back to a boil and then let the eggs cook for 13-14 minutes in the boiling water.  (Not a second more!)  
5.  While the eggs are boiling prepare a quart of very cold ice water.
​6.  When the timer goes off, remove the egg pan from the heat and, using tongs, remove the eggs and put them into the ice water.
​7.  Let them sit for about 15 minutes in the ice water, take them out, dry and peal or put in a bowl in the fridge for later use.

​These eggs will make the best egg salad you have ever eaten, are wonderful diced in a salad, or eaten with a little salt as a healthy snack.  I always have a bowl of them in my fridge.  Enjoy!

​Bonus Tip:  Best way to tell a hard boiled egg from a raw egg without breaking either is to always put the hard boiled eggs in a bowl and leave the raw eggs in their carton.  Or at least just use a Sharpie to put a mark on the hard boiled ones.

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