February 22, 2010

a good egg

This is how I like my hard-boiled eggs.

Firm white, yolk cooked through but still moist and just a tad translucent in the very center. Nothing worse than a dry yolk.
I add the eggs to a pot of boiling water, cover the pot, and turn off the heat. Let sit for 15 minutes (for a large egg), drain off the water, and cover with cold water for a few minutes to halt the cooking.
I ate this egg with millet and quickly braised red chard. Drizzled everything with good olive oil after picture taking and before eating.


  1. Wow, you really do know how to make a hard boiled egg! 'tis perfect :)

  2. Hard-boiled eggs - they are a snack, an addition to vegetable dishes as well as Italian meatloaf. Humble but so flavorful.

  3. Thanks, Conor! This was quite a fine specimen. A gray-ringed yolk truly sends me running in horror.

    Claudia - how true! And also baked into Greek Easter bread. Have never tried that one at home, though!

  4. That is a perfect egg, makes a great egg salad sandwich : )