Having grown up with my mom boiling eggs to death, I set out early in my cooking career to find the perfect hard boiled egg technique. I'm definitely a "white of the egg" person, and can only stand eating egg yolks when they are perfectly yellow with a creamy, slightly soft center. The technique below has held up with repeat testing. And it's so easy, you will wish you thought of it first!
Say "ADIOS" to chalky, green yolks... the recipe is below!
Perfect Hardboiled Eggs (according to Lydia)
- Place eggs gently in a single layer in a pot, and just cover the tops of the eggs with cold water.
- Bring water to a boil on the stovetop, then immediately turn off the heat and cover the pot for 10 minutes.
- Drain hot water, and run cold water over eggs for a few minutes. Peel and eat!
