Have you been overcomplicating hard-boiled eggs? Probably.
At first I thought Martha Stewart’s recipe was complicated just because she’s Martha Stewart. But then I found other recipes that called for the same kind of method: cover the eggs with one inch of water, leave on stove for exactly this many minutes, drain carefully, la la la.
My eyes nearly popped out of my head, seeing all of these somewhat complicated hard-boiled egg recipes.
I mean, it’s just an egg. Boiled. In tap water.
There are no rules, other than boil the egg.
I don’t know. Maybe one day I’ll eat a perfect hard-boiled egg in a fancy French restaurant and my life will change forever.
But you know what, hard-boiled eggs can’t get much better than this.
1. Fill saucepan with water to cover halfway up the egg. Or a little more than halfway. Because you’re using less water to boil, you’re saving time and even a little bit of energy.
2. Bring water to boil.
3. Turn off heat and leave for 10-15 minutes.
Fluffy egg yolk and a soft egg white. This is perfection made easy.
Take that, Martha. Take that and eat it for breakfast.