I know, the last post was on my Japanese Egg Scramble, but why not add more to the charm of eggs? You can find the benefits of eggs on my previous post, so I won't go into all that jazz here. I will instead share with you the recipe of the best, most perfectly boiled eggs.
This is a recipe from DH (aka known as Dear Hubby, aka Brad). He loves his eggs in the morning for a take-away breakfast to work. I usually get to them as a nutritious snack to tide me over until lunch or dinner. After months of making them himself and perfecting his own recipe, he didn't bother to share it with me until last week, the nerve of him! J/K (I know he reads this blog from time to time...) =) =) =)
What I love about this recipe is that these eggs are divine. I used to need salt to choke down overly cooked boiled eggs, but not with these eggs. They are cooked to a just-done texture, where the moist yolk is a nice bright yellow color and no ugly grey rings to be had.
Take a medium-sized pot and fill with eggs so they are one single-layer. Fill pot with water to cover tops of eggs by at least 1/2 inch of water. Put under medium-high heat. Watch carefully! Once the water begins to boil (large bubbles), turn off heat or move pot away from burner. Leave in hot water for 9 minutes. Once 9 minutes are up, drain hot water and replace it with cool water.
PS - I have been told that older eggs make better boiled eggs than newer eggs. Apparently, they are less likely to stick to the shells when being peeled. If this works for you, please let me know. I don't think I ever have eggs that are "old" since we go through them so quickly!
Photo courtesy of woodleywonderworks