The Perfect Boiled Eggs

The perfect boiled egg often eludes people, but it is really quite easy once you know the trick. I still remember making hard-boiled eggs for egg salad, and while I was peeling them, my friends son said, "Aren't the yolks supposed to be grey?" No, indeed they are not! When an egg is cooked to perfection, the yolk remains a creamy yellow. So, here's how you do it:

Put your eggs (shells on) in a pot. Fill pot with cold water, just until all the eggs are covered. Bring the water to a boil over med-high heat. Once it has come to a full rolling boil, turn off the heat, but leave the pot on the burner/element. Set your timer: 5 minutes for soft boiled
10 minutes for hard boiled.

Run them under cold water if you are using them for egg salad. Otherwise, drain the hot water, take out your eggs, and cut them in half with a quick whack, using a sharp knife. Scoop out the eggs with a spoon, and enjoy! I like mine with a dab of butter, salt and pepper.