All of these recipes have one thing in common: hard-boiled eggs. Unfortunately hard-boiled eggs are sort of the black sheep of cooked eggs. The Kitchn produced a survey a few years back to see what everyone’s favorite form of cooked eggs were, and you guessed it, hard-boiled eggs were in the bottom 3. People often dislike or feel indifferent to hard-boiled eggs, because in my opinion, they haven’t had them cooked properly. There is a right and a wrong way to hard-boiling an egg and people too often overcook them. This leads to chalky yolks that are gray in color and incredibly unappetizing to eat. It’s no wonder scrambled and fried eggs get so much love; people actually know how to make them!
This past Christmas, my brother-in-law bought me a cookbook called The Food Lab. In it are recipes for all the basics of cooking and baking. But unlike other cookbooks, the recipes are rooted in scientific experimentation. You will understand the proper way to sauté vegetables according to science. Why a sweet potato is different from a Yukon potato, etc. The egg chapter is particularly fascinating to me, because I’m an egg eating fiend. Fried, scrambled, poached: you name it, they have a recipe for it. After trying their recipe for hard-boiled eggs, I will never again have to settle for chalky yolks!
The recipe is utterly simple. All you need are eggs, water, ice, a saucepan, and 15 minutes max. Easy peasy. I’ve been eating hard-boiled eggs for lunches and snacks a lot recently, but I honestly need to branch out and start mixing them into something like a salad or sandwich. If you have any suggestions for healthy recipes incorporating hard-boiled eggs, please comment with them below!
2 quarts water
1 to 6 large eggs
12 ice cubes
1. Pour water into a lidded 3-quart saucepan and bring to boil over high heat.
2. Carefully lower the egg(s) into the water and cook for 30 seconds.
3. Add the ice cubes and allow the water to return to a boil, then reduce to a subsumed, about 190 degrees F.
4. Cook for 11 minutes. Drain the egg(s) and peel under cool running water.
Original recipe published in J. Kenji Lopez-Alt’s cookbook entitled “The Food Lab”