Sometimes, the simplest things are the most satisfying: mashing an avocado into a crusty baguette with a sprinkle of sea salt; a humble slice of plain vanilla pound cake drizzled with honey; a perfectly hard boiled egg turned deviled with truffle mayonnaise. And to accompany each, a pantry staple – that one ingredient that makes your simple food item shine.
An artisanal ingredient, local to a small community, with as few ingredients as possible. There are many posts from fabulous food bloggers on how to stock up your pantry with staples. Staples like butter, cream, dry pasta, and a few cans of beans. This post isn’t like that. This post will teach you how to cook a perfectly hard boiled egg while it takes you through three of our current favorite products in our fridge and pantry.
The one thing I love about subscription boxes like Hungry Globetrotter, is that I receive some awesome new-to-me products that are hard to find on this tiny island. Like this Smoked Spicy Paprika Finishing Salt – perfect for the deviled eggs I eventually made for breakfast! Hand crafted in small batches by Didi Davis Artisan Food, it’s a salty spice that tingles on your tongue. Perfect for salad dressings or over fresh berries for a burst of salty goodness.
You’ve heard me rave about Sunchower’s Emporia jams and jellies before, but I had yet to try Wendy’s Onion Jam. No joke, you need to become a fan of Sunchowder’s Emporia and support her Etsy shop. She imagines and creates delicate flavor combinations that have you slathering jam on everything from bread to eggs. This Onion Jam is more like sweet caramelized onions, without having to sweat in the kitchen for 40 minutes!
How To: Cook a Hard Boiled Egg Perfectly, Every Time
Print Recipe
Ingredients
- 5 eggs
Instructions
- Fill a small pot with cool water. Carefully drop eggs in pot but do not overcrowd the pot. Let the eggs swim around in the pot. If you're boiling 200 eggs, separate them into batches. Crowd the eggs, they don't cook evenly. Place 5 eggs in a huge pot and they'll overcook because the amount of water will take so much longer to boil.
- Place the pot over high heat and bring to a rapid boil. AS SOON AS the water boils, turn off the heat and cover with a lid.
- Set a timer for 12 minutes.
- DING DING DING! Drain the water from the pot, shake the eggs around in the pot to crack the shells and run cold water over them. Peel and enjoy!
I am trying this right now. I have never been able to make the perfect hb egg so I’ll let you know my success
I love mayo too! Great tips on cooking the eggs!
I call them hard-cooked since you’re not boiling them in the water!
Do we have to make sure the eggs are at room temperature or can we hard boil them as they come straight from the ref.? Thanks for this helpful post. Headed to the kitchen now to boil some eggs for an egg salad lunch/dinner. Will make them the way you suggested here. Happy Hump Day, Nelly!