Skyler It’s the ever-debated question—especially if you’re a food stylist like me: How do I cook the PERFECT hard-boiled egg? You know when you get that greenish color on the egg yolk when you cut it in half? Or when the yolk is so over cooked it feels like chalk in your mouth? Or when the egg white is so rubbery you could bounce it off the floor? Well, NEVER AGAIN!!
ALWAYS START WITH COLD WATER! This simple trick helps insure a bright yellow center. It also allows the eggs to cook more evenly. Here’s my method:
- Arrange eggs to a pot and fill with cold water to cover.
- Bring water to a slow boil (this ensures you don’t crack your eggs).
- Once the water is boiling, cover, and remove from heat.
- Let stand 9 to 10 minutes.
- Transfer the eggs to an ice bath and let cool 10 minutes.
- Peel (see pro-tip, below) and enjoy immediately or use in a recipe.
Voila! The perfect hard boiled egg.
PRO TIP: Using older eggs always helps them to peel more easily. This doesn’t mean use rotten eggs. This just means instead of buying fresh eggs (or using just-laid eggs from your chickens), use up the older ones in the fridge first. And running eggs under cold water can also help ease the shell off.
Now it’s time for egg salad.
