Hard Cooking Eggs (by Thomas Keller)

Hard Cooking Eggs (by Thomas Keller)

Instructions
 

  • Put the eggs in a single layer in a saucepan and cover by about 2 inches of cold water.
  • Bring the water to a boil, then reduce the heat and simmer for 1 minute.
  • Turn off the heat and let the eggs stand in the water for 10 minutes. Meanwhile, prepare an ice bath.
  • After 10 minutes, remove an egg and crack it open to check the yolk. It should be bright yellow and cooked but still creamy; if it's not, let the eggs stand for 1 to 2 more minutes.
  • Transfer the eggs to the ice bath to chill for several minutes, then drain and peel.

Notes

From Thomas Keller’s Bouchon cookbook (page 326).

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