Hard-Boiled Egg

Makes: 1 serving

Time: About 15 minutes

F M

Hard-boiled eggs are so convenient and versatile that it’s worth keeping a few on hand at all times (they keep for a week). They’re used in recipes throughout this book, from appetizers to hearty dinnertime dishes. If you have hard-boiled eggs, cooked grains, and some sautéed vegetables in the fridge, you’ve always got a meal.

I think they’re best when cooked for 9 minutes so the yolk is just slightly undercooked and still creamy, not chalky. At 11 minutes (see the variation) the egg is still edible but dry.

If the yolk is green, it’s due to a harmless amount of sulfur in the egg, and to not cooling the egg quickly enough. To prevent or minimize it, be sure to immerse the eggs in an ice bath as soon you remove them from the simmering water.

  1. Fill a saucepan about two-thirds full with water and add the egg. Bring to a boil, then turn off the heat and cover. The average large to extra-large egg will be ready 9 minutes later.
  2. Plunge into a bowl of ice water for a minute or so, then refrigerate or crack and peel. Sprinkle with salt and pepper if you like and serve.

Hard-Boiled Eggs for Egg Salad The ideal hard-boiled egg for eating as is has a slightly soft yolk, but if you want the yolk to be completely solid (though a little chalky) so you can chop the egg, leave the egg in the hot water for 11 minutes. Be sure to plunge it into an ice bath immediately so it doesn’t overcook.