How to hard boil an egg, not unlike how to roast a chicken or how to cook rice, is probably one of the most basic cooking principles on the planet. Yet there are a gazillion variations (of both) and I’d be willing to bet dollars to donuts that it is one of the most oft-Googled recipes. (Actually, I checked and the egg search had over 2 million results as opposed to over 30 million for the chicken and 101 million for the rice. I lurv Google.)
How many of you have looked up ‘how to hard boil an egg’ in your search engine? No matter how many times I cook eggs this way, I do it.
Every. Single. Time.
Because, God forbid I stray from the cooking time for, like, a minute. I’d ruin the eggs.
However, today I tried a new variation and ohmyGodIcannotbelieveIhavenottriedthisbefore.
I knew as soon as I began to peel back the shell that I’d hit the motherload.
Want a fool-proof recipe for cooking eggs to hard-boiled perfection? I’m talkin’ no cracks or crevices. No oozing egg whites. No chunks of eggs left clinging for dear life onto the shell.
Here’s how (you may want to take notes; this could get technical):
- Place eggs carefully in saucepan/pot (gauge size according to number of eggs) and cover with an inch or two of cold water. (Also, there is some debate as to the freshness of the eggs affecting the cooking but I used just-bought Omega-3s and they worked just fine, thankyouverymuch).
- Cover pot and bring water to a boil.
- Remove from heat for a moment then reduce heat to low and return saucepan to simmer for another minute.
- Remove from heat and let stand, covered for 12-14 minutes.
- Drain water carefully, so as not to burn yourself, and add cold water and a few ice cubes, letting the eggs cool for another 5 minutes or so.
- Peel and eat! No, but seriously, watch that peel slide off like nobody’s business. Seriously. It will make you giddy.
Any leftover eggs can be placed, still in their shell, in an airtight container and refrigerated for up to five days.
You will thank me.