The perfect boiled egg actually is not boiled at all. Boiling the egg makes the protein unpleasantly rubbery and can give a nasty green cast to the outer layer of the yolk. (I’ve tried this and it works. The eggs are beautiful!)
Follow this foolproof method for a firm but tender white and a smooth, butter-yellow yolk–a truly eggcellent egg:
1) To prevent cracking during cooking, prick the larger end of the egg with a pin. This provides an escape hatch for the air trapped there. (I didn’t prick egg and there was no problem.)
2) Place eggs in a deep saucepan in a single layer. Pour in enough water to cover eggs by 1 inch.
3) Set the saucepan over heat and then bring the water just to the boil.
4) Immediately remove the saucepan from the heat and place a cover on top.
5) Let the eggs sit for 15 minutes.
6) Place the eggs in a bowl of ice water for 4 minutes to cool, then refrigerate.
Your eggs are now ready for dipping and dyeing. Remember, if you’re going to eat the eggs, don’t leave them out of the refrigerator for more than two hours.
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