Happiest New Year!
It seems to be that time of year when we’re all resolving to eat better… which around here means whole foods, lots of veggies, and choosing foods that give you lots of nutrients!
One of the first things I do to make sure I make good choices, is to stock my kitchen with ready-to-go options: apples and pears that I can slice and enjoy with goat cheese or almond butter, lots of leafy greens for salads and stirfries, cooked quinoa and other grains, and hard boiled eggs.
I primarily use hard boiled eggs for egg salad (stay tuned for a recipe!) or for eating right out of the shell when I need a quick energy boost. They’re also great atop salads or curries to up the good-stuff factor of what you’re eating. You could also use it for Deviled Eggs (one of my favourite foods), or just breakfast!
So over the years, I have boiled many an egg… and after trying so many variations (pricking the shell, not pricking the shell, starting with boiling water, starting with cold water…), I now have a foolproof method. It comes from the fabulous Anthony Bourdain’s Les Halles Cookbook, which is totally meat-heavy Bistro food, but belongs to the omnivorous Mr. KitchenOperas, so it lives here too. And it always works for boiling eggs. No grey ring, and easy to peel.
There are a few secrets that really make this process work.
Secret #1: Make sure the eggs fit in a single layer on the bottom of your pan.
Secret #2: Start with cold water, heat your eggs and water together, and shut the burner off when you get to a rollicking boil.
Secret #3: Make sure you have an ice bath ready to go, to stop the eggs from cooking at JUST the right time.
And so… I am happy to share with you the official method for awesome hard-boiled eggs:
How to Make Perfect Hard-Boiled Eggs Every Time
Adapted from “How to Hard-Boil a Freaking Egg”, from the Les Halles Cookbook by Anthony Bourdain
- Put the eggs in a single layer in a pot.
- Add cold water until the eggs are covered.
- Over high heat, bring the pot to a rapid boil, uncovered.
- Once you hit a rapid boil, shut the heat off and cover the pot with a lid.
- Keep the pot on the burner, and set a timer for 10 minutes. Leave the pot to sit, covered.
- A couple of minutes before the timer goes, fill a large bowl with water and ice cubes to act as an ice bath.
- After the 10 minute timer goes, remove the eggs and put them immediately into the ice bath.
- Leave the eggs in the ice bath to cool completely.
- Once cool, peel and use, or leave in the shell and store in the fridge*.