The story goes that a famous French chef was interviewing
for a sous chef. The applicant’s assignment was not to concoct an
elaborate four-course meal, but to scramble the perfect egg. The French
chef knew all too well that this simple task was the true test of
culinary skill. Scrambled eggs may require more finesse, but
hard-boiled eggs require their own set of skill. All too frequently we
find them enveloped in a ring of green. Here’s a foolproof way to cook
your eggs every time. Place eggs in a saucepan. Cover with water. Place
on the stove and set the timer for 15 minutes. Do not wait until they
boil—start the timer immediately. Whether I’m cooking 3 eggs or 13,
they come out perfect every time with this method. Now if I could just
figure out a foolproof way to peel them easily………anybody got any tips?
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