this recipe should be named "wonderful & perfect eggs" I have always wondered what the trick was to making great boiled eggs,thanks for teaching an old cook (well medium old anyway he he) a new trick
worked perfectly! i only cooked them for 12 minutes and i think they could have used a few more but other than that, fabulous :)
This is how the great chef Jacques Pepin boils eggs (he uses a push pin to pierce the large end). After putting the eggs into the boiling water, barely bring the water back up to a gentle boil and cook for 9 more minutes. Rattle eggs to crack shells and plunge into ice cubes and water to halt the cooking process. Jacques says that he judges a restaurant on the absence of green tinge or sulfur smell, and tenderness of their boiled egg whites.
WA-HOOO !! Had to wait til my GOLDEN years to find this method !! Just did 6 eggs for potato salad, and am truly sorry they have to be chopped. Beautiful. Thanks, Susie Janey
This is wonderful -- I finally know the secret of getting hard-boiled eggs with no cracks, and with pretty yellow yolks instead of grayish-green ones. PS I picked up "How To Cook Everything" at the library and it is a fantastic cookbook. Thanks for posting.
This is also the technique in Joy of Cooking. I did mine for 14 minutes, they were perfect. I cooled them in an ice water bath.
Worked like a charm! I used to put cold eggs into cold water and bring to a boil. My eggs came out great and no cracks! Thank you Susie!