Recipe of the Week
Perfect Hard Boiled Eggs
April 21, 2011

There is nothing more frustrating than trying to remove the shell fragment by fragment from an improperly cooked egg. I learned this technique while watching Ina Gartner (The Barefoot Contessa) one Saturday on the Food Network. This may seem basic but the time it saves makes me very happy whenever I need to prepare hard boiled eggs.

*Kosher Salt

Place the eggs in a pot and cover them with water.

Add salt to the water and begin heating over medium high heat.

As soon as the water starts to boil, cover the pot and remove it from the heat. Let it sit for 15 minutes to give the eggs time to fully cook.

Remove each egg from the water and tap it on the counter several times to crack the shell. Roll the egg gently back and forth on the counter with your hand in the same fashion as you would for juicing a lemon.

The shell will pull off easily. Rinse the egg to remove any small pieces of shell. Place it on a plate lined with a paper towels.

The eggs are now ready for your favorite recipe.