A friend recently posted a link to a page proclaiming how to make perfect hard boiled eggs, seeing as they are an integral food item this season for both Easter and Passover. But, when I read it, I knew it wasn’t the same as my mom’s, which truly are perfect. So, I called her (for the umpteenth time) to get the details on her method, which keeps the yolk nice and yellow. None of that Seuss-like green hue.
- Start with the eggs (however many you like) in a single layer in a pot.
- Add COLD water to just cover the eggs.
- Bring to a boil, then turn off the heat.
- Cover the pot and set a timer for 18 minutes. The eggs will continue to cook in the the heated water.
- After 18 minutes, allow cold water to run over the eggs until they are cooled. I do this by draining most of the water from the pot, setting it in the sink, and letting the water run into the pot for a while.
- Remove and dry eggs, and store in the refrigerator for up to a week, or just eat them right then and there, if you like.
I do mine similarly. I only cook my 16 minutes exactly. Then, I put them in an ice bath until they are cooled. Perfect everytime. I do 2 dozen every week for snacks.