Boiling a batch of eggs is a regular assignment for my favorite little cooking pot. I use Jacques Pépin's egg boiling method. (You can see it in this video at the 1:30 location.) The pot lets me boil the water and then gently lower the eggs into it in their little basket.
We do a constant rotation of our egg supply. New eggs come in and the older ones are hard boiled. We find that hard boiled eggs are used up quickly around here. In fact, when we are facing a busy week, we may boil a dozen eggs to be sure we have material for quick meals.
We follow all of Jacque's directions if we are going to use the eggs right way. But, most of the time, we stop the cooking by replacing the boiling water with ice water and putting the whole, unpeeled eggs back into the pot.
Then we put them back into their carton marked as "hard boiled."
Links to our other Eggy Posts:
Click on the caption to go to the post!
Egg & Cauliflower Curry
Simple Spring Supper: Asparagus & Eggs
Eggs Overboard! A Rescue Plan
No Mayo Potato Salads (with eggs)
Breakfast for Supper on a Piece of Toast
What's on your Food Lover's Shopping List?
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Words: Penny & Ed Cherubino
Photos: ©2008-2016 Penny & Ed Cherubino