Hard Boiled Eggs

After the side by side test of kitchen knives, I wanted to continue our Dudes Test Kitchen theme. Comparing techniques (and products) is such a great way to understand why you need to cook things a certain way. Flipping through Jacques Pepin's Fast Food My Way book (phenomenal btw), I noticed he talks about how to properly cook hard boiled eggs. He uses a push pin to create a tiny hole in the egg which allows air pressure to release providing a more delicate egg white with no cracks. This also potentially prevents the yolk from turning gray. I figured why not give it a try - push pin with one egg and no push pin with the other egg. Jacques as usual is right. The push pin egg white is more delicate - a little springier and much softer, though both eggs didn't experience the gray yolk thing. Perfect hard boiled egg.

Hard Boiled Egg
Ingredients
4 Medium Sized Organic Eggs

1) Fill up one liter of water in an electric tea kettle and get it boiling. I've started doing this, since it saves me time as it takes 1 minute for a full boil on the kettle vs 5 minutes on my stove top.
2) Push the push pin on top of each egg creating a tiny hole. Be careful not to press hard with your fingers, since you'll smash the egg.
3) Set a pot over high heat. Pour the hot water from the kettle in the pot. Make sure the water is at a full boil.
4) Drop the eggs in and drop the heat to low - barely boiling. Cooking at the lower heat will also help make a much softer delicate egg.
5) After 10 minutes pour the hot water out and shake the eggs around the pan gently. This will form a bunch of cracks in the eggshell which will make it easy to remove later.
6) Drop the eggs in cold running water. The cold water should result in a perfectly yellow egg yolk preventing the yolk from turning green/gray. After 5 minutes remove, de-shell the eggs, and serve with a little kosher salt or drizzle a little soy sauce over top. Buono Appetito!