My good friend Molly taught me how to make the perfect boiled egg when were roomies in New York. We shared a 300 square foot efficiency. We were REALLY close ’cause, you know, there were never more than 10 feet between us when we were both home. Now I think of her every time I boil an egg. I think of her other times, too.
- Place the egg(s) you wish to boil in an unheated pot and cover with cool water (need about a half inch over the tops of the eggs).
- Put the pot on the stove and turn the burner to high. Let heat until you reach a full rolling boil.
- Immediately remove the pot from the heat, put a lid on the pot and let sit for exactly 10 minutes.
- Drain the eggs (removing hot water) and begin running cool water into the pot. Let water run until it cools the entire pot.
- One at a time, pull out an egg, tap on all sides on the counter and then peel while submerged in the pot of cool water, or under a stream of cool water. This will facilitate the peeling.
- Enjoy! The yolks should be a rich yellow color, no grey ring around the outside.