Hard "Boiled" Eggs
Hard-boiled eggs might seem like a no-brainer, given that the name is basically the recipe. But then why are there so many eggsecrable eggsamples (sorry, we couldn’t resist) to be found? We know you’ve encountered tough, rubbery whites, dry, chalky yolks with unappetizing grey-green exteriors.
No, thank you. The truth is, if you’re actually cooking your eggs at boiling temperature, the window for achieving perfection (i.e. firm, tender whites and fully set yolks that are creamy and lemon-yellow) is small, and one or two minutes can make the difference.
At a lower temperature like we use here, there’s a lot more leeway, and even if you forget your eggs for ten minutes, they’ll have just started to overcook. So without further ado, here’s our method for hard cooked eggs that are as easy as can be.
Harden up, right here.