the perfect boiled egg

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.

  1. 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).
  2. Put the pot on the stove and turn the burner to high.  Let heat until you reach a full rolling boil.
  3. Immediately remove the pot from the heat, put a lid on the pot and let sit for exactly 10 minutes.
  4. Drain the eggs (removing hot water) and begin running cool water into the pot.  Let water run until it cools the entire pot.
  5. 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.
  6. Enjoy!  The yolks should be a rich yellow color, no grey ring around the outside.