Category: Advice

My friend Terri Lynn Coop has mastered the secret of perfect hard boiled eggs.
I don’t know her secret, but I’m happy to share mine.
Take this as advice from someone who sometimes boils dozens upon dozens at a time.
(That doesn’t make me an eggs-pert, but I’m pretty good.)

Bring the water to a boil. Add some vinegar and salt to it.
While you’re waiting for it to come to boil, pierce the large end of the egg with a pushpin or something.
Slip the eggs into the boiling water.
Cook them your usual time.
When that’s over, pour off the hot water and add cold water to cover.
Pour THAT off and change it again. Or just put the pan in the sink and keep flowing cold water over it.
Start peeling those eggs when they’re just cool enough to handle. Smack the large end against something firm and start peeling there.
And remember – the freshest eggs are the hardest to peel.

it’s pretty easy. if I can find fhe cookbook I learned it from, I’d cite it. But the technique is simple, and scalable.

Start out with a saucepan appropriate to the volume you’re gonna need. I’m going to guess that’ll be a 2 1/2 or 3 quart saucepan, especially if you want leftovers. And who doesn’t want leftover rice?

We’re going to start with one cup of rice.
Add not quite twice as much water. Let’s say, 1 3/4 cup to start. Adjust subsequent batches to taste.
Add your additions to taste. I add a little salt, a little turmeric, maybe a little butter.

Now: bring it to a boil.

Take the heat down to where it is barely simmering – medium low on my stove.

Put a lid on the pan, barely cracked. Set your timer for 15 minutes.

When the timer goes off, take the pan off heat and set the timer for another 15 minutes. Close the pan lid on the pan.

That’s it. You’re done,. When that’s done, your rice is done,. Fluff it up with a fork and serve. it won’t be sticking in the pan or burnt on. It’ll be… perfect. If it’s not quite perfect, you might need to use a little more water, or use a little less, to your taste.*

Enjoy!