There are a lot of different ways you can boil an egg. But there are only a couple that will leave you with "the perfect boiled egg". So what constitutes a perfectly boiled egg?? It's soft, not rubbery. It's slightly moist, not dry and crumbly. It peels easily, instead of falling apart. And most importantly, there is no dark brown or green circle around the yoke.
A few years ago when I was trying to figure out how to boil eggs, I turned to the one source that I was pretty sure wouldn't let me down; Julie Child's herself! Below is her method, and I promise as many times as I've used this method it has never let me down.
HOW TO BOIL THE PERFECT EGG
(By Julia Childs)
1. You can boil any amount from 1 – 24 eggs at a time. Just be sure to use a large enough pot so the at the amount of water will cover the eggs by at least 1 inch of water.
2. Lay the eggs in the bottom of your pot and add the amount of needed cold water as stated above.
3. Set the pot over high heat and bring to a boil. Once it comes to a rolling boil; remove it from the heat, cover the pan, and let sit exactly 17 minutes.
4. While the eggs are sitting, prepare a bowl of ice water.
5. When the 17 minutes is up, using a slotted spoon, transfer the eggs to the bowl of ice water to sit for 2-3 minutes. (This chilling shrinks the body of the egg from the shell.)
6. While the eggs are cooling, bring the pot of water back to a boil.
7. Transfer the eggs back into the boiling water and allow to boil for 10-20 seconds. (This expands the shell from the egg.)
8. Remove the eggs, and place back into the ice water. Allow to chill for 15-20 minutes.
*chilling the eggs after each step prevents that dark line from forming around the yoke. Chilled eggs are also easier to peel.
EGG SALAD SANDWICH
4 hard boiled eggs; peeled and chopped
1/2 C. celery; diced (about 1 or 2 stocks)
1/4 C. red onion; minced (or green onion)*
1-2 T. fresh parsley; minced
1/4 C. mayo
1 1/2 t. lemon juice
1/2 t. paprika
salt & pepper
1. In a small bowl combine the mayo, Dijon mustard, lemon juice, and paprika. Mix well.
2. Add the chopped eggs, celery, onion and parsley. Fold to combine.
3. Salt & pepper to taste.
4. Serve on your favorite bread. (serves 4)
*If you're not a fan of raw onion, try adding diced radishes. They add a wonderful crunch and a bit of spice without the overpowering aftertaste of onion.