Hard-Cooked Eggs
Few people hard-cook eggs correctly (and I myself have changed my technique about five times in the last thirty years, though I do think this is it). For one thing, they should not be boiled. For another, they should not be overcooked. Here’s how.
Recipe information
Yield
4 servings
Ingredients
4 large or extra-large eggs
Preparation
Step 1
Put the eggs in a small saucepan with water to cover and turn the heat to medium-high. Bring to a boil, then turn off the heat and cover.
Step 2
Let sit for 9 minutes. Run under cold water to cool, then refrigerate or peel.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
