VEGETARIAN, GF, DF
Eggs are a fantastic, inexpensive source of bioavailable protein. Hard-boiled eggs are wonderful to have on hand in the refrigerator to add to lunchboxes or for a quick breakfast on the go. The key to avoiding a gray ring around the yolk is to not overcook the eggs and to shock them in ice water after cooking. The following method is suitable for any number of eggs; just make sure your eggs aren’t crammed into the pot.
1. Place the eggs in a pot that’s big enough so they won’t crash into one another. Fill the pot with enough cold water to cover the eggs by an inch.
2. Over medium-high heat, bring the water to a full boil. Cover the pot, turn off the heat, and set a timer for 10 minutes.
3. In the meantime, prepare a bowl of ice water to accommodate the eggs. When the timer goes off, transfer the eggs from the pot to the ice-water bath, using a slotted spoon. Or drain them in a colander and run them under cold water if you’d like to eat them immediately.
4. Store them in the refrigerator unpeeled for up to 7 days. For a soft-boiled egg, cook for 6 minutes.