The Perfect Hard Boiled Egg
It’s a age old debate, and there are likely as many methods as there are stars in the sky, but I recently tried this method from a great book I’ve started devouring that was recommended by a friend, Deep Run Roots by Vivian Howard. This book is as much a story as it is a cookbook and as much an inspiration as it is picture book. I am thoroughly enjoying it. Vivian also has a PBS Series called A Chef’s Life and a restaurant called Chef & the Farmer.
So I tried Vivian’s method and loved it. Complete simplicity and success. A hard boiled egg generously topped with more salt and pepper than seems reasonable and a dab of Cholula hot sauce served on a bed of sprouts drizzled with fresh lemon juice = the perfect quick breakfast!
Here’s how to make them:
The Perfect Hard Boiled Egg
Place two eggs in a 2-quart sauce pan. Cover with cool water to an inch above the eggs. Bring to a boil and cook for one minute. Remove from heat, cover, and let sit for 10 minutes. Drain the eggs, and run cold water over them until they are cool enough to handle.
If you are cooking more eggs, let sit 12 minutes.
That’s it! Simple! Success! The perfect food.
Enjoy!
Cheers & Hugs,
Jodi
the creative life in between 