The best boiled eggs are simmered gently then steeped to keep them tender, not rubbery.
Minutes to Prepare: 1
Minutes to Cook: 10
Number of Servings: 4
Ingredients
4 large eggs
Tips
Having trouble peeling your eggs? Try using not so fresh eggs; they peel easier.
Bonus: Soak the eggs in water overnight with various infusions to create naturally-dyed Easter eggs.
These infused eggs are a pretty, tasty addition to steamed asparagus, salad Nicoise, or an antipasto platter.
Why simmer and not boil eggs? Boiling eggs will produce tough rubbery eggs that run the risk of breaking while cooking. Simmering them cooks them gently and allows residual heat from the boiling water to do most of the work. Your eggs will be tender, and they won't have that unsavory gray-green ring around the yolk.
Directions
Place the eggs in the medium saucepan full of water set over medium-high heat.
When the water begins to boil, cover the pan and remove it from heat. Leave the eggs in the water for 8-10 minutes.
Use a slotted spoon to remove the eggs from the water.
Tip: Peel the eggs under cold running water.
1 egg per serving
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