Hard-boiled eggs can frustrate even the best of cooks.
If you’ve ever experienced that unsavory green ring around the yolk, you know what we mean.
Or, you lose chunks of the egg white as it sticks to the shell in the peeling process.
Don’t fear, Foodie Friend. You’ll never screw up a hard-boiled egg again.
If you follow our command. To the letter.
Jump to Recipe ENJOY EGGS ON OUR NICOISE SALAD
Get the recipe. >
|Prep Time||5 minutes|
|Cook Time||13 minutes|
- 3 large eggs For extra-large eggs, let stand off heat for an additional 2 minutes.
- 1 teaspoon baking soda
- grey sea salt
- freshly ground black pepper
- In a small saucepan, add baking soda.
- Place eggs in saucepan. Cover with cool water, approximately 1 inch above eggs.
- Over high heat, bring water to a boil.
- Turn off burner. Place lid on saucepan. Off heat, allow eggs to stand in covered water for 13 minutes.
- Meanwhile, prepare an ice bath in a medium bowl.
- With a slotted spoon or spider tool, remove eggs from water and place in an ice bath. Alternately, run cold water over eggs in saucepan and add ice to saucepan.
- Crack egg shell lightly on a cutting board. Gently roll egg and remove shell.
- Slice in half. Sprinkle with grey sea salt and freshly ground pepper.
Recipe courtesy of www.sisterspicekitchen.com ©2018 Spice Brands, Inc. All rights reserved.