A post on boiling an egg? Well, yes.  I love hard boiled eggs – a good hard boiled egg that is.  Believe me it’s an easy thing to “mess” up.  I don’t want it boiled to a pulp, none of that grey ring around the yolk.  Funny enough the fresher the egg the harder to peel! We get our eggs from a local farm and I wait a week if I want to make hard boiled eggs.  They will keep it in the fridge for 4 to 5 days but in our house they don’t make it that long.  Egg salad for sandwiches, chopped in a bed of greens or simply on their own with some finishing salt they are SO delicious.

HARD BOILED EGGS  (for 6 eggs)

Put the eggs in a single layer in the bottom of a saucepan.  You don’t want to crowd the pan or have the eggs on top of each other, they will crack.  Cover the eggs with cold water, covering them by about 2 inches. Cover the pot and bring the water to a boil.  Just as it starts boiling, take off the heat and let sit covered for 17 minutes.

Drain the eggs and run under cold water.  The eggs will peel easier if cold.  Put them in the fridge and peel when ready to use.

A little “styling” trick: when making deviled eggs and you want the yolk right in the middle of the egg, let the carton sit in the fridge on its side overnight, you will have perfectly centered yolks.

From my kitchen to yours,

CK, la fille du boucher