Perfect Hard-Boiled Eggs

 My mom only ever makes hard-boiled eggs during Easter.  That way, they’ve been preserved as a holiday treat.  The other reason is that my family never finishes eating them all.  Perhaps this is because my brother and I each color a dozen eggs?  Probably so.  Twenty-four eggs and only four people = a lot to eat.  My mom mistakes this, thinking that we don’t really like them, which is totally not true.

Confession:  I was the kid who actually like those gray, chalky yolks so iconic of overboiled eggs.

Even more so than the whites?  Yes.  My brother wouldn’t even try the yolks, so he’d plop them onto my plate.  A little salt and I was sky-rocketed to heaven.  Nowadays, I still love the yolks best, but I’m no longer content with powdery egg ash. 

Perfectly boiled eggs are golden and almost jelly-like in the middle.  The yolk should not run, but it should be moist.  One year my mom was determined to execute the hard-boiled egg.  Who did she go to?  Martha Stewart, of course.  There was a time when our magazine rack was filled with Martha Stewart Living, and I confess, I loved flipping through those glossy, too-perfect pages.  But, the woman knows her stuff…or at least her contributers do.  Her method is fool-proof, and lets be honest, Martha’s recipes are always good.

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The key to hard-boiled eggs is to remove the pot from the burner once it comes to a rolling boil.  This allows the eggs to slowly cook as the water slowly cools down.  Twelve minutes is enough time, and I don’t believe that that changes with the amount of eggs that are being cooked.

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Now that summer’s almost here (June 21st!), I’m craving salads and lighter foods.  Hard-boiled eggs are delicious on a bed of lettuce topped with all the fixings: cucumber, tomatos, onion, ham, provolone, and a creamy balsamic vinagrette.  No worries that it’s not Easter.  When they are cooked perfectly, they are delicious any time of year. 

Perfect Hard-Boiled Eggs

Recipe by Martha Stewart

12 large eggs at room temperature

Method:

Place eggs in a large saucepan and cover with water by one inch.  Slowly bring the water to boil over medium heat.  When the water reaches a boil, cover pot and remove from heat.  Let sit for 12 minutes. 

Transfer eggs to a large bowl filled with cold water to stop the cooking.  Once cool, eggs are ready to peel and serve (or color!).  Any remaining eggs can be stored in the refridgerator for up to three days. 

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