Fun fact: The number of folds in that tall, pleated Chef’s toque you see in a lot of professional kitchens, and every stereotyped cartoon, are supposed to represent all the different ways you can cook an egg- that’s right… it is said that there are roughly ONE HUNDRED different way’s to cook an egg. I bet after reading that you will have a new found appreciation for that one breakfast cook at your favorite brunch spot who is scrambling the ten orders of eggs, frying seven, and poaching nearly a dozen that are on order all at the same time. From this point on let’s try to tackle and master at least one a week, eh? To start: The perfectly hard boiled egg… because let’s face it- no body likes a gray yolk. (Side note: Gray or Grey?)
Prep Time: 5-10 minutes, depending on how far off sea level you are
Cook Time: 15 minutes
- Bring a pot of water to a rapid boil.
- Gently drop eggs in so as not to crack the shell.
- Once the water comes to a rapid boil again- set a time for EXACTLY 12 minutes, and lower heat so that water comes down to a slow, rolling boil.
- At 12 minutes (not a second sooner or later) strain the cooked eggs into collander, pour back into pot, and leave running cold water over eggs for 3 minutes.
- Once completely cooled, store eggs in refrigerator until ready to serve.
- To serve- remove shell, obviously, and enjoy so many different ways. How do you enjoy your hard boiled eggs?