Hard Boiled Eggs

September 10, 2008

I found a great “recipe” for hard “cooked” eggs from Alice Waters‘ cookbook “The Art of Simple Food”. The cookbook itself is an ingenious, understated exploration of food and how to simply cook it well.

She states that “hard-boiled eggs shouldn’t be hard, nor should they be boiled, exactly”, so she calls them “hard-cooked”. All she recommends is bringing a pot of water to a boil, then lowering the heat to just below a simmer, and cooking your eggs for about 9 minutes in the hot water. That’s it! Super simple, and if you want them a little softer just don’t cook them as long.  If the eggs are quite soft, just eat them straight out of the shell.

A great way I found to eat eggs cooked this way is with some buttered toast and fresh dill.


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