A few weeks ago I made a post about Scotch Eggs and it got me thinking about ways to cook a perfect hard-boiled egg. After a lot of trial and error on different methods I’ve found a winner from the American Egg Board’s website. This method keeps the yolks nice and yellow while maintaining a firm, but not rubbery, egg white.
- PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER
- LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
- DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
- If peeling, peel while eggs are chilling and use within a day. Otherwise store in the shell in the original carton for up to a week.
