Boiling an egg is very easy... to mess up! I am notorious for getting my eggs all ready, turning the water on to boil, then walking away to who knows where only to return to the kitchen to eggs boiling rapidly for who knows how long! So: follow this technique and you'll have perfectly boiled eggs every time - every time you don't wander off and forget you're boiling eggs, that is!
- Place your eggs in a pan, in one layer.
- Cover eggs with cool (room temp is fine, but not warm) water by an inch or a little more. You can add some baking soda if your eggs are very fresh (this supposedly makes them easier to peel).
- Bring the eggs to a boil, uncovered. As soon as the boiling is nice and boily (not just little simmer bubbles) put a lid on the pot and turn off heat. Set a timer for 15 minutes and voila!
Ta da! That's it. Boiled eggs are the perfect food on the go: they come in their own tupperware (that you can compost afterwards) and they're great with salads, on sandwiches, or with just a pinch of salt.
And speaking of eggs: check out this year's Funky Chicken Coop Tour if you're in Austin this weekend. It's sure to be Eggstravagently Eggciting!