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Boiled Eggs
Appears in
Published 1963
This is a misnomer. Eggs should never be boiled. Doing so produces an unpalatable tough white and a yolk which is dull yellow and rubbery. For the best results, eggs in the shell should be cooked in water which is barely simmering.
Fill a pan with enough water to cover the eggs thoroughly. Bring the water to a rolling boil and lower the eggs into it gently, using a spoon. Then lower heat until the water is just barely bubbling; otherwise the eggs will bang against the side of the pan and the shells may break. And eggs boiled more gently seem to taste better, too.
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