Posted: September 23, 2015 in breakfast, Food, Uncategorized
Tags: , ,

Sometimes the basics are the toughest to achieve. This is a method that I learned a long time ago from chef Sara Moulton, once a familiar face on Food Network, and it has served me well.


First: about the eggs. It’s great to want the freshest eggs you can get your hands on. I’m lucky that I have a farm down the street that has absolutely fresh pastured eggs. The problem with this is that a super fresh egg will be difficult to peel. So save your super fresh eggs for frying and scrambling. Use slightly older eggs for boiling. (The ones you get at the supermarket are usually just right.) The reason for this is that
a membrane sits between the eggshell and the egg itself, and it wants to stick to the egg when the egg is very fresh. But if the egg is slightly older, the membrane will stick to the shell and will make peeling much easier.

New egg (left.) Older egg (right.)

New egg (left.) Older egg (right.)

Once you’ve got your eggs, put them in a pot of cold water and then turn on the heat to high. Don’t cover the pot. Let the pot just come to a boil, then turn the heat off. At this point, put a lid on it and set your timer for 15 minutes.
After 15 minutes, you will have absolutely perfect hard-boiled eggs.


I grew up eating hard-boiled eggs all the time, and so for me, there is nothing better than a spoon with cold salted butter scooping into a warm a hard-boiled egg. Cholesterol be damned!


  1. Cynthia DAddario says:




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