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).