Kitchen 101 Plus: The Perfect Hard-Boiled Egg

I've given you a couple of great deviled egg recipes. This hearty one. And this simpler one. It takes for granted though that you know how to make the perfect hard-boiled egg. One that's easy to peel. Without that horrible dark line around the cooked yolk. It's not complicated, but definitely scientific. Here's how it works:

First of all, a tip. Don't try to hard boil fresh eggs. They won't peel very easily. (I learned this the hard way recently.) You want them to be at least a week, and preferably two weeks, old.

Use a saucepan large enough to hold all the eggs you're cooking with plenty of room leftover. You don't want them banging together any more than they have to. Add cool water and eggs to the pan and put over high heat.

Watch carefully. When water comes to a full rolling boil, turn heat down to medium. The water should continue to boil moderately. After you turn heat down, let eggs cook for exactly 12 minutes.

At the end of the 12 minutes, remove eggs from pot with slotted spoon and place in bowl filled with ice and water. This will keep the sulfurous line around yolk from appearing and make them easier to peel.

You can store unpeeled eggs in the water bath in the refrigerator until you're ready to use.

To peel, tap gently on counter all around egg. I find them easier to peel under slowly running cool water.

Of course they make delicious deviled eggs, but they're also a quick healthy snack or breakfast. Especially yummy when you dip them in or sprinkle them with good sea salt or a flavored salt.

So get in the kitchen and get crackin'!