It actually is pretty funny that there is an actual method for something so simple. Actually the perfect boiled egg is something that alluded me for years. It's unfortunate too because I love hard boiled eggs on salad or with fruit as a light breakfast...even as egg salad...love it.
But first I had to master the egg boiling part. The thing with eggs is, while they are an easy thing to whip up in a flash they are kind of easy to mess up too. Boiled eggs can get green on the inside, come out too runny, be a nightmare to peel or just crumble to bits and pieces once they are done.
Luckily nothing is impossible and now that I've figured out the surefire way to do it, thought I'd share that with all of you.
Start with the amount of eggs you want to boil and place them in a pot (boiled eggs will keep well for about a week in the fridge so you can make them ahead and eat them as a high-protein snack or use them on top of a salad for lunch).
Cover the eggs with cold water. To prevent the eggs from cracking as they boil, add half a teaspoon of salt or about a tablespoon of white vinegar.
Now bring the water to a boil. As soon as the water boils, cover the pot with a lid and bring the temperature down to a medium.
Here's where my favourite tool comes in...a kitchen timer. (Genius, I know) put your timer on for 12 minutes from this point and just leave your eggs to cook on medium with the lid on.
When the timer goes off, drain off the water and shock your eggs with cold water a couple of times until they are cool enough to handle. Peel your eggs by tapping the bottom (wider part of egg) onto your counter (there's an air pocket there and it will be easiest to peel from this point. Peel your eggs, slice with a sharp knife and there you are- the perfect boiled egg! The Easter Bunny's gonna have some serious competition next year! ;)
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