The most basic of culinary tasks is actually a bit more complex than you might think. For starters, the very phrase “boiling an egg” is all wrong. According to the American Egg Board (and who would kow better, right?) boiled eggs should be called “hard cooked eggs” because boiling them makes them tough and rubbery and can make the yolks turn green. Who knew?
For years, boiling eggs for me meant putting them in a pot of water and boiling them ’til the water had nearly evaporated. If I was really off my game, the sound of eggshells cracking in a dry pot would be my not so subtle signal that it might be time to turn off the heat.
So, what’s the right way to boil…err, hard cook an egg?
First, place the eggs in a pot in a single layer. Add enough water to cover the eggs by about an inch, and then bring the eggs to a boil. Cover the pot, take it off the burner and let it sit for 15 minutes. Run the eggs under cold water. Crack, peel and you’re in business with perfectly ‘hard cooked’ eggs.