Hard-boiled Eggs
A classic method for preparing hard-boiled eggs, offering specific techniques for serving them either hot or cold to preserve the quality and appearance of the yolk.
Ingredients
- 4 large Eggs (Fresh eggs are preferred)
- 1 liter Cold water (Enough to cover the eggs completely)
Instructions
- 1Place the eggs gently into a saucepan and cover them with cold water.
- 2Place the saucepan over high heat and bring the water to a rolling boiling point.
- 3Once boiling, let the eggs boil for exactly ten minutes.
- 4If serving hot: Transfer the eggs immediately into cold water for 30 seconds. This allows you to remove the shells without burning your fingers. Peel and serve immediately.
- 5If serving cold: Do not remove the shells until just before they are wanted. If cut or peeled too early, the yolk will discolor, brown around the edges, and shrivel, becoming unappetizing.