I’m a convert of Serious Eats’ method for cooking hard boiled eggs. They use a start in hot water, boiling method and I find that this way makes a perfect hard boiled egg. I used to start in cold water, bring to a boil and allow to sit for 20 minutes. Never again.

I’ve also discovered, contrary to conventional wisdom, that eggs fresh out of the chicken are the easiest to peel. I can crack them along the egg-quator (sorry, I had to go there!!), and pretty much pop off each half of shell. My discovery came when I hard boiled eggs from my friend’s chickens. Not to mention, the flavor of a freshly laid egg has no comparison to a month old grocery store egg.

Here’s the link to Serious Eats hard boiled egg method:




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