The Simple Egg

Does anyone else feel extreme satisfaction in perfectly peeled hard boiled eggs? I've only recently mastered it with any consistency. I know it's strange, but it's so rewarding for me. If done right, the ease in which the peel comes off an egg gives a sense of predictability in this capricious world we live in. While alternatively, a batch of eggs that does not peel easily results in much gnashing of teeth. {Yes, inordinate value placed on an egg.}

As a side note, did you know that tuna salad is delicious with chopped hard-boiled eggs? {I also add a touch of horseradish, but any more information than that and I'd have to kill you. That, and I'd have to remember what I actually put in it.}

So, if you have a craving for deviled eggs, egg salad, scotch eggs, cobb salad, or just a plain ol' hard-boiled egg, I'm here to make you life easy and pass along the method that's worked for me.

FOOLPROOF HARD-COOKED EGGS from Everyday Food: Great Food Fast

1. Place 4 eggs in a saucepan, and add enough water to cover them by 1 inch. Bring the water to a simmer over high heat. Remove from the heat, cover, and let stand 12 minutes.

2. Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to 1 week.

It's just that simple. A little peace in the midst of a chaotic world. Aahh.

*Update: I need to mention that if you live at high elevation as I do, your water will boil at a lower temp, requiring you to bring your water to a full boil, rather than a simmer, for a minute or two.*

How do you use hard boiled eggs?

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