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The Perfect Hard-Boiled Egg

By Ellen Gutman Chenaux
Few people know eggs better than innkeepers. The 8 Broads in the Kitchen guestimate that together we’ve used thousands of eggs over the years. After all, the egg is the most versatile ingredient ever.
Sure we know that all of you can boil an egg, but can you boil the perfect egg, the egg that when peeled is perfectly smooth? Not only is a perfectly smooth hard-boiled egg more appealing than one with nicks and gouges, it is necessary for deviled eggs, popular year round.

Instructions:

  1. Fill a saucepan with enough cold water to cover the eggs. But don't add the eggs just yet.

  2. Bring the water to a rolling boil and carefully add the eggs. Boil the eggs for 12-15 minutes.

  3. Remove the saucepan from the heat and run cold water over the eggs.

  4. Let the eggs cool in the water for 10 minutes.

  5. Peel the eggs. Perfect!

1 thought on “The Perfect Hard-Boiled Egg”

  1. I’m going to try your way. I usually put the eggs in a pan, cover with water, bring to a boil. Then Turn off stove remove from heat, let stand 12-13 minutes , then run cold water in the pan (in the sink) and add ice. Then try like heck to peal under running cold water (till you can’t feel your fingers!). Then you get lots of gouged shells, rips and torn. Maybe one or two whole ones.
    I hope your way works better!

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