Cooking 101: How to hard boil eggs (and use them in egg salad!)

One of the annoying things about learning to cook is that some recipes assume you know how to do things like hard-boil an egg, or poach chicken. Not everyone knows how to do these things!

So, in the spirit of help, here’s what I’ve found to be the best way to hard-boil eggs. I’ve tried a lot of different methods, but I think this is the best.

From Judith Jones’ The Pleasures of Cooking for One (she is the editor who discovered Julia Child, so she knows her stuff!)

Take as many eggs as you need (for the recipe following, that’s six). Using a fork, prick the shell at the rounder end of the egg first, piercing the shell. Place in a saucepan and cover with just enough water to submerge the eggs (some eggs might bobble around, so cover as much as you can without filling the pan to the top!). Bring to a vigorous boil. Turn off the heat immediately upon reaching this point and cover. Leave for 20 minutes, then plunge into cold water (I use a bowl for this purpose). When the eggs are cool enough to handle, peel: use a fork to tap all over the shell and take off the shell. (Best to do this over a sink so the shell bits have a place to go)

 

Egg Salad (from Martha Stewart)

The 6 hard boiled eggs, yolk and whites separated

1/4 c. mayo

1 medium celery stalk, diced

1/2 tsp. dry mustard (you can get this on the spice aisle at the store)

1/4 tsp. dijon mustard

1/4 tsp. curry powder (optional, but I like it)

Chop the egg whites and crumble the egg shells. Place in a serving bowl. Add rest of the ingredients and mix thoroughly. If not using immediately, cover and refrigerate. You can also put this on bread for egg salad sandwiches.

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