Now, for someone who makes these things weekly, I should have some knowledge on how to cook them. I've heard many tips and old wives tales but here's the best way I have found.
Start by placing your eggs in a small pot.
Cover with cold water and bring up to a boil on the stove. Now this is key-it needs to be a full boil. I've stopped at the simmer stage and it does make a difference!
Once the water is boiling shut the heat off, put the lid on the pot, and set your timer for 8 minutes.
At the end of 8 minutes take your eggs to the sink, pour out the hot water and cover with tons of ice.
Once the eggs are cooled I store them in the fridge and they're ready!
I like to store them unpeeled. It feels fresher and less stanky, if you know that egg smell I'm referring to. A tip on peeling? Lightly tap the egg on your counter and peel under cold running water. The shell comes off pretty simply and leaves a nice smooth egg! Of course, sometimes you get a tough egg and the shell fights you a bit...but don't panic. They will still taste great and perfection is for the birds. ;)
I season simply with kosher salt and pepper. Sometimes a pinch of red pepper flakes or a drizzle of Sriracha if I'm feeling particularly wild.
I season simply with kosher salt and pepper. Sometimes a pinch of red pepper flakes or a drizzle of Sriracha if I'm feeling particularly wild.
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