Description
I must have been making hard-boiled eggs wrong all of my life until now. These eggs have just the right amount of soft, creamy yolk, while the egg whites are perfectly cooked.
Ingredients
- 3 whole Eggs
- 6 cups Water, Or Enough To Cover The Eggs By 1 Inch
- 6 cups Iced Water
- Salt And Cracked Black Pepper, To Taste
Preparation
Bring a pot of water to a boil. Slowly and carefully add in the eggs. Set the timer for 8 minutes. After 8 minutes, remove the eggs with a slotted spoon and place into a bowl of iced water. Let them sit in the iced water for a minute or so before removing and cracking into the egg.
My mistake in the past was never knowing when my water was coming to a boil, as I typically walked away from the stove and simply guessed the length of time it would take to come to a boil. This technique is much more precise as you boil the water beforehand, resulting in a a perfect hard-boiled egg, and one where the shell simply slides off. A win-win in my book.
Once the shell is off, season with salt and pepper and go to town.
If you are looking for a perfect egg, give this one a shot. I’m certain you will fall in love.
