The perfect hard boiled egg might seem trivial. But, there is nothing better than a beautiful canary yellow yolk that has the perfect velvet-y texture.
I though hard boiled eggs were fool proof. But, I also thought [for years!] that you hard boiled an egg in a pot of boiling water for 20 minutes. That produces a very overcooked egg with a green [cringe] skin over the yolk that smells horribly of sulfer. I was doing it wrong. So. Horribly. Wrong. The perfection comes in the water temperature and the amount of time left in said water. Times vary from internet search to internet search, but I have found the perfect amount of time to be 14 minutes in a [covered pot] of just-about-boiling water.
Place 6-8 eggs in a large pot. Fill with water, covering eggs with a few inches of water. Heat over high heat, until the water is just about at a boil (190 degrees to be specific). Turn heat off and cover pan with a tight fitting lid. Set timer for 14 minutes. When timer goes off, drain warm water and run eggs under cold running water for a few minutes. If you find that you are having a hard time peeling your eggs after they are cooled, try cracking the shell all over and setting in a bowl of cold water for a few minutes. The water will seep in between the cracks and you will have an easier time getting the shell to peel away from the egg.
I like to boil a bunch of eggs on Sunday, so that my boys have them to snack on throughout the week. I put them in a colorful bowl in the fridge, that catches their eyes when they are looking for something to eat. It’s the perfect,protein filled snack for a hungry boy just home from a long day at school.