This is a recipe for hard boiled eggs from Cook’s Illustrated. Not that I really care for hard boiled eggs, but I am trying hard to learn to like or at least tolerate eggs. I can now eat a scrambled egg (just one) without choking. Put some salt, pepper, and cheese on it and it’s really not half bad.
Anyway, now that Jamie can eat eggs, I think he might like them hard-boiled. I want to try this recipe for him.
We finally got our foolproof boiled egg recipe by tinkering just a little with a technique recommended by the American Egg Board: Start the eggs in cold water, bring the water to a boil, then remove the pan from the heat and let the eggs sit for 15 minutes. Our tests showed that 10 minutes of sitting time was enough; our tasters agreed that these were perfectly cooked eggs.
MAKES 6 EGGS
You may double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.
- 6 large eggs
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.
- Tap the egg all over against the counter surface, then roll it gently back and forth a few times on the counter.
- Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane.