In the history of food, there are few things more basic than boiling an egg, and nothing that I know of which engenders more complications and range of opinions. The culprit, as is the case with many of these culinary debates is the egg. Don’t get chefs going on omelet techniques.
I hard boil a lot of eggs in my kitchen. I like them as a meal, snack, and component. The beautiful yolk is transformed by the process and stands in contrast to the stark white yolk. Beauty and function.
My technique is simple, effective, and reliable. Use fresh eggs to ensure the final result peels easily.
1) In a saucepan gently place 5-7 eggs. Enough to cover the bottom but not enough to be crowded.
2) Cover with water until there is 1/2″ of water over the eggs.
3) Add a teaspoon of white vinegar.
4) Turn heat to high until the water starts to boil, set timer for 2 minutes. Reduce heat to a gentle boil. You want to cook the eggs for 2 minutes in the boiling water.
5) Turn off heat and cover sauce pan, set time for 11 minutes.
6) Remove the eggs and place in an ice bath. The egg will have stored up a surprising amount of heat while cooking, you want to leave the eggs in the ice bath for at least 15 minutes.
At this point, the eggs are done and will peel easily. The yolk will be beautiful with no sign of graying at the edges. Use immediately or store for up to 10 days in the refrigerator.