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.

5 comments:

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

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

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  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!

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

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