Sincerely, MAB

Learning how to cook eggs is often cited as one of the first things one learns at cooking school. How difficult could boiling some water and throwing an egg in be? Well, getting the perfect hard-boiled egg can be a bit of a challenge, especially if you want to avoid that icky grey-greening around the yolk (which is caused by the interaction of iron in the yolk and hydrogen sulfide in the white through heat, making ferrous sulfide). It may be perfectly safe to eat, but if we eat with our eyes, then the perfect hardboiled yolk is a bit of a holy grail in cookery. (I exagerrate a bit of drama's sake). So here's how to do it:

1. Fill your saucepan with water and gently place your eggs within.
2. Put the lid on your saucepan and then place on element and turn on the heat to medium.
3. Once the water comes to a boil, turn off the element and move your pan to a cold element.
4. Leave eggs in the hot water, 12 minutes.
5. Once the time has elapsed, drain the eggs in your collander and run cold water over them, stopping the cooking process.
6. You can either peel the eggs right away, or store them in an airtight container in the fridge for up to three days.

Whether it's for egg salad, in salad, devilled eggs, or just straight up with a bit of salt and pepper, hard boiled eggs are a real treat.

Enjoy!