Ingredients
1-4 eggs
Tap water
Tap water
What To Do
This method is so worth the 15 seconds it takes to set the timer.
Put the eggs into the pot that will hold enough water to cover the eggs. Fill the pot with tap water to cover the eggs. Bring the water and egg(s) to a full rolling boil. Let it boil for 1 minute. Turn off the stove, take the pot off the heat, cover the pot and let it sit for exactly 10 minutes.
Take the egg(s) out, rinse with cold water til it’s cool enough to shell. It will still be warm/hot to touch, but shelling it will help cool down. This minimizes any potential egg-stink.
Slice, dice, or bite into it. It’s a righteous experience.
Put the eggs into the pot that will hold enough water to cover the eggs. Fill the pot with tap water to cover the eggs. Bring the water and egg(s) to a full rolling boil. Let it boil for 1 minute. Turn off the stove, take the pot off the heat, cover the pot and let it sit for exactly 10 minutes.
Take the egg(s) out, rinse with cold water til it’s cool enough to shell. It will still be warm/hot to touch, but shelling it will help cool down. This minimizes any potential egg-stink.
Slice, dice, or bite into it. It’s a righteous experience.
Notes and Talking Story
- I had always dropped eggs into boiling water for an undetermined time. I then relied on the “spin the egg” method for judging the done-ness of hard-boiled eggs. When the egg spins like a top on the tall axis, it’s properly hard boiled. All threats of salmonella have been appropriately boiled to oblivion.
- Unfortunately, overcooking often results in rubbery, sorta-green-and-a-little-bit-stinky eggs. Fine for Easter eggs, but not so good if you want to eat them, or when they are an essential ingredient of Hawaii Homestyle Mac Salad or Sabih.
- This method gives the right balance, like clockwork.
