Hard Boiled Egg Perfection
We are an egg family. You name the preparation method and we probably love it. We easily go through a dozen eggs each week, sometimes more. Scrambled(with just a tiny splash of milk or half and half), over easy, over hard, half-fried and yolk broken in the pan, quiche, frittatas…
The one thing I haven’t mastered? Hard Boiled Eggs. Until today! I’ve made them and eaten more times than I can count, but never well. They always get that grey ring on the yolk or the shells are difficult to get off. Honestly, it’s never bothered me all that much because we eat them anyway, but this morning I decided to see what all the fuss was about and I will never, ever, ever go back.
I searched MarthaStewart.com (because if anyone would know how, it’s Martha/her team) for “perfect hard boiled eggs” and the results literally came up as that. I altered the end a tiny bit, but otherwise stuck to her plan.
Simple. Perfect. No grey. Soft. I’ll never go back!
1. Place your eggs in a pot.
2. Cover completely with water.
3. Bring water to a boil.
4.When the water reaches a rapid boil, cover and remove from heat.
5. Set timer for 12 minutes and just leave the eggs alone.
6. Pour out water and fill the pot with ice and very cold water, covering the eggs to cool quickly and stop from further cooking.
7. Crack egg, roll on a paper towel to break shell all over, peel off shell and eat and enjoy!
p.s. We’ve been working on the kids’ room for just under forever. My goal is to actually finish it this weekend so that I can post some pics. I sort of needed to just say this out loud to have the committment out there in the world, even if no one ever reads this but me!