Photo by Liz Dunn
I read Julia Child's method of how to boil an egg perfectly--hers is much more complicated and involves two stages of boiling with an ice bath in between. Fuck that, right? Julia was optimizing for a yolk without any tinges of the dark color the outside of the yolk can get. I am optimizing for an easy-peeling egg; I hate having to pick the shell off and getting white stuck to the shell and having to throw it away.
- Raw eggs, up to 6
Fill pot with water, place on stove on "high." Put the egg(s) in the water.
Bring water to boil.
When the water boils, let it keep boiling for 5 minutes or so unless you like the yolk to be less than HARD boiled.
Remove pot from heat; immediately take to the sink, start running cold water into the pot as you pour the hot water out. Take each egg and hold it under the cold running water for a minute or so.
After cooling down the egg (this should shrink the egg inside, thus making it easier to peel later) put it on the countertop for further cooling. It'll be ready to eat or put in the refrigerator in about 15 minutes but sometimes I leave the eggs on the counter for an hour or two.
when i use water to make hard boiled eggs, i do it hte cheryl way, which is also the cheryle (my mom) way. however, i own an oster egg cooker, which is the easiest ever. you use the pin on the egg rack to poke a tiny breathing hole in the egg, place it in the egg rack pinhole up, add 1/3 cup of water (more or less depending on how firm you want the yolk), put on the lid, press go, and the machine steams them to perfection. i love that machine.
this is good. i like my way better. put the eggs in a pot of cold water that covers them. bring it to a boil. turn it off, set the timer and let the eggs sit in the hot water for 15 minutes. take the eggs from the hot water and let them sit in cold water for as short or long as you like. it works every time!