I thought I was doing it right all along.
I was wrong.
I bite my tongue.
For years, I thought I carried the secret to the perfect hard boiled egg.
However, amidst that perfection, I still struggled with the peeling of the egg. No matter what ~ I followed all the tricks and trades ~ those little crackled shells still seemed to hang on to the white exterior, taking with their tiny pieces valuable elements to my belly and palate and a bit of my salvation along the way.
I tried old eggs every which way. This was supposed to seal the deal and create the easiest peel possible.
And then I found it.
Check this out:
STEAMING the eggs.
You got it.
COLD eggs added to the steam.
You really can lower the cold eggs into the boiling water – but I feared cracks and breaks and an egg nightmare – so I stuck with the steaming route.
11 minutes to a bright yellow yolk and perfect hard boil
9 minutes to a brilliant, ooey, gooey divine mess.
and there you have it…
Served atop mashed squtternut bash (butternut squash for those less informed) and a bit of raw cheddar cheese…
Buttered up steamed cauliflower…
It’s perfect. You can’t go wrong!