Now that it’s spring—the season of chicks and bunnies and jelly beans but also fertility and renewal and eggs—is upon us, let’s enjoy some hard-boiled eggs, shall we?
(I know that it’s more appropriate these days to call them hard-cooked, but in the name of search engine optimization—I try not to be too oblivious to all that—I’m using the more common term, hard-boiled, in the title of this post.)
What’s so difficult about making a perfect hard-cooked egg, you ask? Nothing. But it’s super-easy to make an imperfect one, where the yolk is green around the edges.
So here’s how to avoid that:
1. Place your eggs in a saucepan and cover them with at least an inch of water.
2. Place the saucepan on the stovetop over medium-high heat and bring it to a boil (not just a few bubbles starting to show up, but a boil). Cover the pot, remove it from the heat, and set it aside for 15 minutes.
3. Drain the pot and refill it with cold water. Set it aside until the eggs are cool enough to handle, then peel and enjoy or refrigerate to enjoy later.
Tip: To help make hard-cooked eggs easier to peel, make them with older eggs (which my colorful ones in the photo, from the farmers market, definitely are not!).