Making the perfect hard-boiled egg
My real interest in food and cooking started after Sam was born. I remember so many times sitting on the couch to feed him and watching Food Network. My favorite chef was Sara Moulton. Her show was awesome and I learned so much just from watching her. To this day, I make a mean roast turkey every Thanksgiving, and we always thank Sara for our turkey-induced naps.
Another thing I learned from her was how to make a perfect hard-boiled egg. No green rings, no under-cooked yolks. There’s an easy “recipe” to get them just right.
From Sara Moulton: “Here’s how to make perfect hard-cooked eggs (notice I said hard cook not hard boil.) Place eggs in a saucepan with cold water to cover them by 1-inch. Bring the water just to a boil, cover the pan and turn off the heat. Thirteen minutes later, drain the eggs and immediately chill them under cold running water or, better yet, in a bowl of ice and water. Let them cool completely. (This cooling part is what keeps that nasty green line away, the not boiling part keeps the egg white tender). Peel and enjoy.”