I’m writing this Wednesday night, and I’m exhausted – probably because I’ve been bingeing on sugary things (chocolate and tropical fruit) for the last couple of days. Which is a roundabout way of saying that, even though I’d planned on writing a post about how to make a perfect hard-boiled eggs, and making a beautiful video to accompany it, my heart’s not in it.
So here’s the quick version: You know that greenish-grey coating that you sometimes get on the outsides of hard-boiled yolks? This is how to hard-boil an egg so that you don’t get that.
- Carefully (with a pin or a thumb tack) poke a small hole in the fat end of each egg.
- Put the eggs in a pot, and cover with cold water.
- Put the lid on the pot and put it on the stove on medium heat.
- When the water begins to boil, start timing.
- After 10 minutes (for true hard-boiled eggs), or less if you like your yolks a little soft, take the pot off the heat.
- Take the lid off the pot, stick the pot in the sink, and run cold water into it, until the hot water is replaced with cold. This cools off the eggs, stops them from cooking, and helps prevent the green stuff.
- Peel and eat.
That’s it. I love hard-boiled eggs, and have been eating a lot of them lately when my kitchen’s not too hot for cooking.