How to make perfect hard boiled eggs

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Call it the Great Easter Egg Smackdown of 2014. Every time I write about hard-boiled eggs, I seem to get a flood of mail telling me, essentially, “You’re an idiot, and you’re doing it all wrong.”

So this year I threw down the gauntlet. On our Daily Dish blog and on social media, I posted a challenge to all those hard-boiled naysayers: You tell me how you do it, and we’ll give it a try.

Not to get all smug, but my method won out again. Though I did pick up a couple of refinements along the way. (None of which is to say, however, that I am not an idiot; just that I can boil an egg.)

What makes the perfect hard-boiled egg? Our requirements are few but strict: The whites should be firm but creamy and not tough. The yolks should be completely set and orange (not yellow).

It should go without saying that any egg that turns up with a trace of green ring around the yolk is instantly disqualified with a sneer.

The weird thing, after all the flak I’ve taken, is that most of the people who sent in ideas this year actually recommended some slight variation of my technique (see accompanying article) — a little different timing, a covered pot, salted water … something like that. READ MORE…

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