Christopher Kimball from Milk Street shared his method of hard boiling eggs which guarantee easy to peel eggs! It works perfectly! I shortened his cooking time by 40 seconds.
This shorter than usual cooking time colors the yolks orangey yellow and makes them creamy, not dry. It is the French style he learned in Paris.
Some tips to keep in mind: Check your eggs closely for cracks before you cook them! Don’t over crowd the eggs. Use a large pot filled with water. Knocking eggs together while they boil may crack them.
Ingredients
- 6-12 large eggs
- 1 large pot of boiling water
- 1 large bowl of ice water with lots of ice
Instructions
- Choose eggs which don’t have cracks
- Bring a large pot of water to a boil
- Gently place the cold eggs in the water. Use a slotted spoon to drop them in the water
- Bring to a full boil. Boil for 8 minutes! No longer!
- With a strainer or slotted spoon remove the eggs from the boiling water and place them in ice water. Leave the eggs in the ice water 3 minutes.
- Remove eggs from ice water and set them aside for Easter egg coloring or peeling to eat. The shells will slip off easily and perfectly!
Voila!
nina in the kitchen 