I’m all about hard-boiled eggs lately.
They just make me feel so virtuous. More virtuous, in any case, than my usual go-to I-have-no-time-to-eat-and-I’m-starving snack, Polly-O String Cheese (shush, it’s delicious).
But it’s really no fun when you boil eggs and crack them open, only to discover a tiny cement capsule or runny mess inside. Crafting the perfect hard-boiled egg is an art form, and one that I only recently mastered.
Here’s how you do it.
UNSCREWUPABLE BOILED EGG
1. Gently place eggs into a heavy-bottomed pot with a tight-fitting lid, and fill with cold water. Cover.
2. When the water comes to a boil, turn off the heat and let the eggs sit in the covered pot for fifteen minutes (slightly less if you prefer a softer yolk, slightly more if you like the yolk harder).
3. Use a slotted spoon to remove eggs to a bowl of cold water.
4. Peel under cold running water, and serve sprinkled with coarse salt.
(Hard-boiled eggs will keep in the refrigerator for up to a week.)
