I've tried lots of different recipes over the years for hard boiled eggs. And I've had a lot of great results. But, it's been a little while since I've made hard boiled eggs so I decided to do a quick Google search (seriously, what did we do without Google?) and one of the first "recipes" to pop up was from Martha Stewart.
The "recipe" for Perfect Hard Boiled Eggs calls for 12 eggs at room temp. I didn't want to use a huge pot, so I did about 9 eggs and mine were straight from the fridge. I think the key here is to bring the water to a boil over medium heat. In the past, I've always cranked the heat on high to boil quickly.
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
Of course my initial thought with this "recipe" was that with Martha Stewart you can't go wrong, but I was a little worried about letting them sit for only 12 minutes. I really didn't want under cooked eggs but I didn't want them overcooked either with that infamous greenish ring around the yolk and rubbery egg white. Needless to say, the title of the "recipe" says it all. Every egg turned out to be the Perfect Hard Boilded Egg--fully cooked with a bright yellow yolk.
I, too, just recently tried the method as you described that I had read from one of my cookbooks. Being somewhat leery, I did follow the directions by removing the pot from the heat and covering for the 12 minutes. Voila! I had perfect boiled eggs that were easy to peel, tender, and with a beautiful yellow yolk.
Posted by: Pot Sets | 08/29/2012 at 08:17 AM