Back to Basics – Hard-Boiled Eggs

by Cate on April 10, 2007

I used to make hard-boiled eggs any old which way, usually boiling them until I deemed they were ready. Then, a few years ago, I discovered the Julia Child way of hard-boiling eggs, and haven’t looked back since. I was reminded of it yesterday when I made a batch of Deviled Eggs for the Easter table.

Put eggs in a pot and cover with water. Bring to boil. As soon as it reaches a
rapid boil, remove from heat. Leave in pot for 10 minutes. Perfect eggs every
time.

Before converting to this easy, fail-safe method, I’d have a hard time peeling the eggs, and would end up with misshapen whites on the platter. Now the shells come off cleanly, the whites fully intact, perfectly done yolks … beautiful eggs each and every time.

It really is the simple things, and sometimes it’s good to remember the basics.

Reminder: tomorrow is ARF/5-A-Day. If you’re interested in participating, you can find all the details right here. Until then…

A year ago today… hot dogs, real dogs and dog birthday parties.
Two years ago today… Mitsuwa!

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