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.