I know it seems too simple to bother writing about, but I really do believe there is a “right” way to hard-cook an egg. Most mornings I start my day with a hard-cooked egg since it’s a good source of protein, and when cooked this way . . . the Right Way . . . it is tender and delicious.
I used to call these hard-boiled eggs, but I stopped using the word ‘boiled’ when I found the Right Way stopped boiling them. You see, eggs don’t like to be cooked at high temperatures; they turn tough when you boil them. This method is really easy, and the results are much better.
I have also been using free-range organic eggs for a while, and I believe the flavour is much better. The eggs in the photo are from London Heritage Farm in Steveston, BC. It’s a great place to cycle to for tea and a scone in the their tea house, and a walk through the garden.
What you need:
- one large free-range organic egg
- salt and freshly ground pepper – optional
What you do:
- Place the egg in a small pot and add enough water to cover the egg. Place the pot, with the lid on, on high heat and bring to a simmer – just before it begins to boil, turn the heat off.
- Keep the pot on the burner that has been turned off, with the lid on. Set a timer for 11 minutes. (Give it a few extra minutes at high altitudes)
- Pour the hot water out of the pot, then cover the egg with cold water for a moment.
- Crack and peel the egg, salting and peppering if desired. Eat it while it’s hot!
You can use the same method to make devilled eggs, egg salad sandwich, or any other recipe that calls for hard-boiled eggs.