Hard-cooked eggs…doing it right!

I never ate a deviled egg, that I can remember…at least not that left a memorable impression. See, in my house, we snarfed the eggies down long before they made it to the deviled-stage. In my memory though, the eggs had that nice green tint around the outside and smelled slightly of sulfur. Of course, now that I understand how to really hard-cook an egg, I realize that that odor should have been a slight turn-off. Not bad for you, just not as tasty as it could be.

I remember thinking how funny it was that recipes for hard-cooked (some say “hard-boiled) eggs, but after having some bad ones, I can see why no recipe book should leave it out! When, in reality, it really is the easiest recipe. It requires no fancy cookware, any hot-plate or commercial stove top that can reach a boiling water point will work, and then some raw eggs. Oh, and most importantly, a timer!

Hard-Cooked Eggies

  • any quantity of eggs desired
  1. Place eggs in pan, in single layer, with room to jiggle (don’t overcrowd).
  2. Fill pan with water to one-inch water above the eggs; there should be at least two inches between the top of the water and the lip of the pan or you will lose a great deal of water at the boiling point.
  3. Place pan, uncovered, on a burner and crank to high. Don’t wander.
  4. As soon as your water hits a full, rolling boil (which means that the top of the water is one mass of breaking bubbles), clamp a well-fitted lid on top and remove the pan from the burner. Set timer as instructed (see below)
  5. Immediately remove eggs from hot water and place in large bowl full of ice and water. This will immediately cool down the eggs and prevent over-cooking. Allow to stay in bath for five minutes
  6. Store in fridge for up to three days, or peel and snarf immediately.
  • Soft-cooked egg, slightly runny middle, 6 minutes
  • Mostly hard-cooked with slightly soft middle, 10 minutes
  • Hard-cooked throughout, 12 minutes
  • Nice green tinge with sulfur odor, 12:01 minutes +

Personally, I like to use my nearly-expired (okay, okay—sometimes already-expired, too) eggs for hard-cooking. When they’re that old, eating fresh seems pointless, but I can always enjoy a hard-cooked egg. Mmmm. Especially with sea salt and fresh-ground pepper. How do you eat your hard-cooked egg?

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