I have survived a lot of Passover seders and Easter dinners faced with that unsightly green rim around the yolk of the egg. Making perfect eggs is very simple. It involves a timer and a bowl of cold water.
I call the eggs hard-cooked because the word "hard-boiled" implies just that. Let the water bubble too vigorously and you'll have tough whites. Gentle bubbles yield tender whites, bright yellow yolks.
If you stir the water as the eggs come to a boil, the yolks set in the center of the whites. Transfer the eggs quickly from the boiling water to very cold water.
Salt and pepper, to taste
1. Bring a large saucepan of water to a boil.
2. With a slotted spoon, lower the eggs into the water. Use the handle of the spoon to stir the eggs in the water in a circular motion until the water returns to a boil. Let the water bubble gently for 9 minutes exactly.
3. Quickly transfer the eggs to a large bowl of very cold water. Use the back of a spoon to tap the shell to crack it. Remove a wide band of shell from each one. Return the eggs to the cold water. Add more cold water to the bowl, if necessary.
4. Remove the remaining shells. Serve with salt and pepper. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.