Hard Boiled Eggs

Hard boiled eggs are a great basic. You can eat them as is – they are excellent picnic fare – slice them as a garnish or salad ingredient, or carry them to new heights as deviled eggs or egg salad. The trick is to cook them perfectly and here is how to do it.

It is somewhat documented fact that the fresher the eggs are the more difficult they are to peel, so if you have the choice go with older eggs for hard boiling. You can keep unpeeled hard boiled eggs in the refrigerator for a week.

FOR 4 SERVINGS

Ingredients:

8 eggs, at room temperature

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Instructions:

▪ Place the eggs in a pot large enough to hold them in a single layer and fill it with cold water to a depth that will cover the eggs plus one inch of water.

▪ Place the pot on the stove burner, set on high heat and bring to a full boil. As soon as the water boils cover the pot and remove it from the heat. Let it sit for 15 minutes.

▪ Drain off the hot water and fill the pot with cold water to stop the eggs from cooking. When they are cool enough to handle you can peel them if you are going to use them right away.