The egg came in a white coffee cup. He chopped it with the edge of a spoon, asking if I'd ever tasted a four-minute egg. I ate a spoonful and I loved it. No other egg was ever that good. I told my father, hoping we could share it. But he slid the whole cup down, the spoon in it, without looking at me and signaled the waitress for another egg.
—Anywhere But Here, Mona Simpson
I prefer barely-hard-boiled eggs. By that, I mean that I like the yolk to be solid but slightly opaque, and the white portion to be quite tender...and not at all rubbery. The other night, I made one of these eggs to top my spaghetti and bean curd (pictured above). Side note: Is it odd that I've begun using pasta instead of noodles in my Asian dishes? It's cheaper and more widely available. Last time I went home to my parents' house for the holidays, I noticed that they had replaced their usual Chinese noodles with angel hair pasta. Great (or similarly genetic) minds think alike, I guess!
Anyway, back to the important stuff: eggs. I've discovered a technique for making the perfect hard-boiled eggs. It does not require setting the timer more than once. Most techniques require you to cover the pot at some point, and for some reason, my pot is missing its lid. So, I perfected a method that doesn't require a pot lid.
Ready? Here's how I make perfect hard-boiled eggs.
Fill a medium pot with plenty of water (enough to cover the eggs after you add them later on). Bring the water to a boil.
Once the water has reached a rolling boil, turn down the heat just slightly and carefully drop in however many eggs you want to make, one at a time. I use a wooden spoon to carefully drop the eggs in, just to make sure they don't crack.
Leave the heat on medium-high and set the timer for 10 minutes. Drain and rinse with cool water. Peel and consume right away or refrigerate, unpeeled, for up to a week (at least, according to the USDA...I always gobble mine up by that time).
Bonus: These eggs are not just delicious, they're also really easy to peel. Yay!